New Zealand Seafood Recipes
BREADCRUMB COATING FOR FISH & SHELLFISH
Ingredients
Preferred measurement of units
750g26½ oz medium to firm textured, skinless, boneless fish fillets or 24 shellfish
½ cup flour
1 egg
¼ tsp salt
Pepper to taste
1 tsp oil
¾ cup dried whole grain breadcrumbs
Oil for frying
Method
Coat fish or shellfish in flour.
Beat egg with a fork & add salt, pepper & oil. Dip each fillet of fish or shellfish in to egg.
Coat fish or shellfish with breadcrumbs then place crumbed seafood on a rack in refrigerator for at least 10 minutes. This allows crumbs to set & prevents coating from falling off during cooking.
Shallow or deep fry 2-3 minutes in hot oil until golden brown & cooked through.
Drian & keep hot until ready to serve.
Serve with lemon wedges & salad.
Oysters, Dredge (Bluff)
Omega 3: Good Omega-3
Color when cooked:
- Pearly White
Flesh:
- Shellfish
Cooking Methods:
- Bake
- BBQ
- Fry
- Poach
- Smoke
- Steam
- Soup/chowder
- Sushi / raw
Gurnard, Red
Omega 3: Good Omega-3
Color when cooked:
- White
Flesh:
- Firm
- Holds shape when cooked
Cooking Methods:
- Bake
- BBQ
- Casserole
- Fry
- Poach
- Steam
- Sushi / raw
Tarakihi
Omega 3: Good Omega-3
Color when cooked:
- White
Flesh:
- Medium
- Moist
- Thick flakes
Cooking Methods:
- Bake
- BBQ
- Curry
- Fry
- Poach
- Marinate
- Microwave
- Soup/chowder
- Sushi / raw