Posts Tagged ‘soy sauce’

One of my favourite ways to cook substantial fish fillets is to dip them in egg, breaded in panko breadcrumbs and then pan fried. This was the plan for a Friday night a few weeks ago when horror of horrors, I realised we had run out of eggs!

Instead, I mixed some soy sauce and runny honey together and used that to bind the breadcrumbs to the fish.

Now, if you are thinking “hmm, wouldn’t that make the fillet taste like the sweetest fish ever?” then you would be right, it does. It was still tasty, but definitely needs something to take some of the sweetness away. I will continue to experiment next time I run out of eggs.

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.