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Crumbed fish fillets fried in butter served with creamy nettles sauce makes a healthy, comforting and delicious meal! The crispy fried fish and creamy nettles compliments each other perfectly!
Crumbed fish with nettles sauce brings back memories of my childhood. My grandmother was a keen forager. I remember her using stinging nettles in cooking growing up. She used them in soups, stews and for this creamed nettle sauce.
She served this rich creamy nettles sauce with many different things and with both meat and fish. However together with crumbed white fish was definitely my favorite. The crunchy coating and the soft white flaky fish pairs perfectly with the rich creaminess of the nettles in this recipe
When I noticed all the stinging nettles growing wild in our paddocks, I decided to make good use of them. That's why this dish is a regular meal served at my house and my family enjoys it just as much as I do!
If you like cooking with stinging nettles check out my great Nettles Soup recipe on this site
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Ingredients to make Crumbed fish with creamed nettles
Any flaky white fish works well for this recipe.
Fresh nettles
onion
cream
nutmeg
vegetable oil
salt and pepper
White fish fillets
Bread crumbs
Eggs
Milk
flour
Butter
How to make Creamed nettles with crumbed fish
Picking the nettles
To gather wild greens like stinging nettles and adding them to your diet can be very beneficial. You can be sure the edible nettles are organic and nutritious. They are rich in vitamins and antioxidant.
The young leaves near the top of the fresh nettles plant are best to cut and cook with. Use gardening gloves and scissors to cut the stalks and avoid touching the plant with your bare skin when picking nettles.
Blanching the nettles
Stinging nettles have a mild earthy flavor similar to spinach but with a slight tang and peppery hint to them.
- Cook the stinging nettles for 2-3 minutes in boiling salted water and refresh them in ice cold water. After that you can touch them and consume them safely.
- Pick the nettle leaves from the stalks and put aside. Discard the stalks.
- Squeeze excess water out of the nettles
Once blanched the stinging nettle leaves can be frozen and used later if you wish.
Creamed nettle sauce
- Cook the onion in butter until soft.
- Stir in the flour and cook for a couple of minutes.
- Slowly add the milk while whisking and cook for a few minutes.
- Add the blanched nettles and cream
- Season with salt, pepper and a small amount of grated nutmeg.
- Mix well and serve with the crumbed fried fish.
Crumbing the fish fillets
Set up an assembly line of three bowls to make the breaded fish.
- Coat the fish fillets well by dusting the slices in flour first,
- then dip them in the egg wash and
- finally coat them evenly in bread crumbs.
- I like to use standard bread crumbs for a European style crumbed fish. However panco crumbs works fine too.
- Heat a frying pan, pour in oil and a good size knob of butter.
- Fry each side of the fish on low to medium heat until golden on each side and cooked through.
The breaded fish fillets can be prepared and crumbed in advance, just fry them fresh before serving.
Substitute options
- You can easily substitute the fresh stinging nettles with spinach. However if you do have access to wild stinging nettles, I highly recommend giving this amazing plant a go.
- The crumbed fish can be substituted with crumbed mushrooms for a vegetarian option
Equipment to make crumbed fish with nettles sauce
large pot
medium sauce pan
chopping board
3 bowls or deep trays for crumbing
whisk
frying pan
Breaded fish with nettles is a great hunter gather meal. Catching your own fish and Gather food like foraging for wild plants is the most natural, healthy and sustainable way to get ingredients and prepare food. Try this crumbed fish with nettles sauce recipe. I’m sure you love it!
Related
Looking for other fish recipes like this? Try these:
Herb baked crusted cod with curried coconut sauce
Pan seared trout crispy skin with dill and caper gremolata
Crumbed fish with creamed nettles
Ingredients
Pan fried crumbed fish
- 4 180g White fish fillets pinn boned
- 2 cups Bread crumbs panko or european
- 2 Eggs free ranged
- ¼ cup Milk full fat
- 11/2 cup flour plain
- Butter for frying
- vegetable oil for frying
- salt and pepper
Creamed Nettle
- 400 grams Fresh nettles fresh
- ½ onion finely chopped
- 100 ml cream
- 200 ml milk full fat
- 11/2 tablespoon flour plain
- A pinch nutmeg a pinch
- vegetable oil
- salt and pepper
Instructions
Pan fried crumbed fish
- Set up an assembly line of three bowls or deep trays to make the breaded fish.
- Mix together eggs, milk, salt and pepper in one bowl/tray
- add your flour in another and add the bread crumbs in the last one.
- Dip the fillets in flour first. All of the fish should be covered with a light dusting,
- then dip each fillet in the egg mixture and finish in the bread crumbs. The fish should be well coated all over.
- Heat a frying pan, pour in oil and a good size knob of butter.
- Fry each side of the fish on low to medium heat until golden on each side and cooked through.
- The cooking time varies depending on fish variety and size.
Blanching nettles
- Cook the stinging nettles for 2-3 minutes in boiling salted water then refresh them in ice cold water. After that you can touch them and consume them safely.
- Pick the leaves off the blanched nettle stalks and put aside. Discard the stalks.
- Squeeze excess water out of the nettles
Creamed Nettles
- Cook the onion in butter until soft.
- Stir in the flour and cook for a couple of minutes.
- Slowly add the milk while whisking and cook on low heat for a few minutes.
- Add the blanched nettles and cream.
- Season with salt, pepper and a pinch of grated nutmeg.
- Mix well and serve with the crumbed fried fish and potatoes.
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