Best 2 Crumbed Fish With Wedges Recipes

Crumbed fish with wedges is a classic dish enjoyed by people of all ages. The combination of crispy fish, fluffy potato wedges, and tangy tartar sauce is a surefire hit at any table. Whether you're looking for a quick and easy weeknight meal or a dish to impress your guests, crumbed fish with wedges is a great option. With just a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that everyone will love.

Here are our top 2 tried and tested recipes!

HEALTHY PARMESAN GARLIC CRUMBED FISH

Healthy Parmesan Garlic Crumbed Fish image

Recipe video above. Packed generously with a thick, crunchy coating of parmesan and garlic breadcrumbs, this is one fish that everyone is sure to love. Using this recipe, you'll get perfectly golden crumbs and perfectly cooked fish every time. And the clincher? It's on the table in just over 10 minutes. I made this using perch fillets (skin off) but you can use any firm white fish fillets.

Provided by Nagi | RecipeTin Eats

Categories Fish

Time 12m

Number Of Ingredients 10

Ingredients

2 firm white fish fillets ((about 5 oz / 150g each), skin off, at room temperature)
2 tbsp dijon mustard ((sub mayo))
Olive oil spray
Salt and pepper
1/2 cup panko breadcrumbs
1 tbsp parsley (, finely chopped)
1/3 cup (30g) parmesan (, finely grated)
1 garlic clove (, minced)
1 tbsp olive oil
Pinch of salt

Steps:

Preheat grill / broiler on high.
Combine the Crumb ingredients and mix well to combine.
Sprinkle both sides of fish with salt and pepper, then spread the mustard on the top of each fillet (top only).
Press the mustard smeared side of the fish into the crumb mixture. Press down firmly to make it stick. Then spray with oil (for extra golden crumb!).
Drizzle 1/2 tbsp oil in a skillet and preheat on the stove over high heat.
Once skillet is hot, place the fillets in the hot pan then place under the grill / broiler (about 5"/15cm from the heat source) for 5 - 6 minutes until the crumb is golden and the fish is cooked, rotating as required. Fish should flake in centre once cooked.
Oven option: bake at 220C/390F for 10 - 12 minutes, then finish under the grill/broiler on high to make the crumb golden.
Serve immediately with lemon wedges!

Nutrition Facts : ServingSize 149 g, Calories 263 kcal, Carbohydrate 11.7 g, Protein 32.5 g, Fat 9.1 g, SaturatedFat 3 g, Cholesterol 136 mg, Sodium 263 mg, Fiber 0.5 g

CRUMBED FISH WITH WEDGES

Crumbed Fish With Wedges image

From Australian Better Homes and Gardens Diabetic Living. For the corn flakes crumbs they recommond Kelloggs as the conform to the nutritional guidelines for diabetics. Perch was recommended.

Provided by ImPat

Categories Australian

Time 55m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

250 g baby potatoes (cut into wedges)
cooking spray
1 egg (50 grams)
40 g skim milk (1/4 cup)
40 g plain flour (wholemeal)
50 g corn flake crumbs (1/3 cup)
300 g white fish fillets (boneless cut into 2cm thick strips)
4 lettuce leaves (iceberg, roughly chopped)
1 cucumber (lebanese chopped)
125 g grape tomatoes (halved)
1/3 cup alfalfa sprout
1 tablespoon white balsamic vinegar
ground black pepper
1/2 lemon (cut into wedges to serve)
tomato sauce (ketchup salt-reduced to serve optional)

Steps:

Preheat oven to 190C fan forced.
Line 2 baking trays with baking paper and put potato wedges on 1 tray and spray with cooking spray and bake for 20 minutes.
Meanwhile put the egg and milk in a shallow bowl and whisk well to combine.
Put flour and crumbs on separate plates.
Dip fish strips into flour, shaking off excess and then dip in egg mix, allowing excess to drip of and then coat in the crumbs and place on second tray.
Add fish to oven with wedges and cook for a further 20 minutes or until fish is cooked through and wedges are tender.
Meanwhile put lettuce, cucumber, tomato and alfalfa sprouts in a medium bowl and add vinegar and season with pepper and toss to combine.
Divide fish between plates and accompany with potato wedges and salad and serve with lemon wedges and tomato sauce if having.

Tips:

Choose the right fish: White fish, such as cod, haddock, flounder, and tilapia, are all good choices for this recipe. They are mild in flavor and flaky in texture, which makes them perfect for crumb coating.
Make sure the fish is properly coated: The key to a crispy crumb coating is to make sure the fish is evenly coated. Dredge the fish in flour, then egg, and then breadcrumbs. Press the breadcrumbs into the fish so that they adhere well.
Use a combination of breadcrumbs: Panko breadcrumbs are a great option for this recipe because they are light and airy. You can also use a combination of Panko and regular breadcrumbs. The regular breadcrumbs will help to bind the coating together.
Season the breadcrumbs: Add some flavor to the breadcrumbs by seasoning them with salt, pepper, garlic powder, and onion powder. You can also add some dried herbs, such as thyme or rosemary.
Cook the fish at a high temperature: This will help to create a crispy coating. Preheat the oven to 400 degrees Fahrenheit before cooking the fish.
Serve the fish immediately: Crumb coated fish is best served immediately after it is cooked. The coating will start to soften if the fish sits for too long.

Conclusion:

Crumb coated fish is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover fish. With a few simple tips, you can make sure that your crumb coated fish is crispy, flavorful, and perfectly cooked. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

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