Hugh’s breaded fish fillets
Sunday, May 3rd, 2015 | Food
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.
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.