Ingredients
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750 g fish fillets (blue-eye cod skin on was recommended)
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1/3 cup pine nuts
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1/4 cup rolled oats
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1/2 cup basil leaves
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1/2 cup flat leaf parsley
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2 tablespoons thyme leaves
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1/3 cup plain flour
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2 eggs (lightly beaten)
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vegetable oil (for cooking)
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2 cups fresh breadcrumbs (I used wholemeal bread crusts cut off)
Instructions
- Place pine nuts, oats and herbs in a food processor, process until finely chopped, add breadcrumbs and process to combine.
- Transfer some of the breadcrumb mixture to a shallow plate.
- Place flour and eggs in separate shallow bowls.
- Preheat oven to 180 degree celsius.
- Coat fish in flour, dip in egg, then coat in breadcrumb mixture, pressing crumbs on with fingertips to secure (top up breadcrumbs as required).
- Pour enough oil to cover the base of a large non-stick frying pan, heat over medium heat until hot.
- Cook fish for about 3 minutes each side (in batches if necessary - don't over crowd frypan) or until golden.
- Transfer to a wire rack over a baking tray.
- Place in oven and cook for 10 minutes or until fish is cooked through.
- Keep checking the fish, cooking time will vary depending on the thickness of the fillets.