Crumbed fish with creamed nettles
Crumbed fish fillets gently fried to perfection in butter until golden and crispy. Served with rich, creamy nettles that acts both as a sauce and a green veg. The combination of flavors and textures are excellent!
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.
