Hugh’s breaded fish fillets

Breaded fish fillets are a good dish to represent Hugh Fearnley-Whittingstall’s River Cottage Every Day philosophy – it’s pretty simple and could potentially be done every day. Despite the simplicity, I managed to mess it up.


The breading worked really well. We used brown grouper of the fillet though, which now seems a bit of a waste because it is such a nice fish on its own. I also failed to adjust the cooking time for the fact that we were using a thicker fillet, so they had to go back in the pan for a few more minutes.

Another problem was that the fish had not been de-scaled. I didn’t even think to de-scale it as you would expect it to be done already when you buy a fillet.

All was well in the end though, especially with even more soy sauce mash.



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This entry was posted on Sunday, May 3rd, 2015 at 11:00 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.