Crumbed fish with creamed nettles
Cooking healthy fish recipes at home is easy. Try this crumbed fish with nettles sauce recipe. I’m sure you love it!
Crumbed fish with creamed nettles
Crumbing the fish fillets
The breaded fish fillets can be prepared and crumbed in advance, just fry them fresh before serving.
You will need 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.
Leftover cooked crumbed fish are great in sandwiches the next day.
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Stinging nettles should be cooked for 2-3 minutes in boiling water and refreshed in cold water. After that you can touch them and consume them safely.
Pick the nettle leaves from the stalks and discard the stalks.
Once blanched the stinging nettles can be frozen if you wish.
Stinging nettles have a mild earthy flavor similar to spinach but with a slight tang and peppery hint to it.
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To gather wild greens like stinging nettles and adding it to your diet can be very beneficial. You can be sure the nettles are organic and nutritious.
The young leaves near the top of the fresh nettles plant are best to cut and prepare. Use gardening gloves and scissors to cut the stalks and avoid touching the plant with your bare skin when picking nettles.
Breaded fish with nettles is a great hunter gather meal.
Catching your own fish and foraging for wild plants is the most natural, healthy and sustainable way to get ingredients and prepare food.
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Crumbed fish fillets gently fried to perfection in a lot of butter until golden and crispy. Served with rich, creamy nettles that serves both as a sauce and a green veg. The combination is so satisfying.
- 4 fish fillets (pinn boned)
- 300 g bread crumbs (panko or european)
- 2 eggs
- 1/2 cup milk
- 11/2 cup flour
- salt and pepper
- butter (for frying)
- vegetable oil (for frying)
- 500 g Nettles (blanced and refreshed)
- 25 g butter
- 1 onion (finely chopped)
- 200 ml milk
- 100 ml cream
- 2 tbsp flour
- salt and pepper
- nutmeg (pinch)
- Crumbed fish
- Whisk egg, milk, salt and pepper in a bowl.
- In a separate bowl add your flour and
- in another one the bread crumbs.
- Dip the fillets in flour first. All of the fish should be covered with a light dusting,
- then dip in the egg mixture and
- finish in the bread crumbs. The fish should be well coated all over.
- Heat a 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.
- Serve this Crumbed fish with creamed nettles
- Creamed Nettles
- Pick the leaves off the nettle stalks and put aside.
- 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 nettle and cream.
- Season with salt, pepper and a small amount of grated nutmeg.
- Mix well and serve with the crumbed fried fish and potatoes.
Whisk egg, milk, salt and pepper in a bowl. 
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