Ingredients

• 4 pieces skinned and boned flat head or snapper
• 3 cups fresh breadcrumbs
• Zest of one lemon
• 1 tablespoon chopped thyme
• 2 eggs, lightly beaten
• ½ cup plain flour
• 25g butter
• 1-2 tablespoons oil

Method

1. Preheat oven to 200°C.
2. To make fresh breadcrumbs- pull out the food processor, rip up 5-6 pieces of day old bread (with or without crusts, doesn’t matter) process until you have fine crumbs, approx 1-2 minutes.
3. Add lemon zest and thyme to bread crumbs and leave in a bowl until needed.
4. Check all the bones are removed from the fish. Leave as whole fillets or for young children cut into strips.
5. Place flour, salt and pepper in one bowl on kitchen bench then put egg into another, followed by the breadcrumbs and zest in a third bowl.
6. Drench fillets/strips in the flour; shake to remove all excess flour.
7. Place into egg mixture, covering all of the fish, drain off any excess egg then roll in breadcrumbs.
8. Press breadcrumbs onto the fish to make sure they are secure.
9. Place on a plate and continue with remaining fish pieces.
10. Place a large frying pan on the stove (preferably oven proof); melt butter and oil together over medium heat.
11. When bubbles appear place in fish and cook until golden.
12. If your fillets are fat, then place in the oven for 5 minutes to make sure the fish is cooked through completely.
13. Serve.

Notes

• You can freeze the pre crumbed fish fillets/strips and pull them out during the week for a fast and yummy meal.
• If you are making breadcrumbs they last for a month in the freezer and are very handy to have.