Golden Poppies our State Wildflower

Sunday, October 19, 2014


This is a very adaptable recipe and works for all manner of fish fillets, please try and use fresh herbs as opposed to dried, the results will surprise you.

Serves 4

2 large eggs beaten
1/2 cup milk

1/2 cup whole wheat flour (may also use gf flour)
1/2 cup grated Parmesan cheese
2 tbsp minced fresh herbs (thyme, rosemary, sage or parsley or any combo)
2 cloves garlic smashed and minced (optional)
1/2 tsp sea salt
ground black pepper to taste

4 x 6-8 oz firm fleshed fish fillets (skin on)..halibut, cod, swai, hake, haddock, cat fish, orange roughey & etc.even salmon can be used (sole, plaice and turbot tend to be too delicate & sea bass is too rich) Prepare the fish as stated in THE GREAT GRANNY diet.

1/2 cup grape seed, peanut or safflower oil


1 one medium bowl, whisk the eggs and milk well. 

In another medium bowl or plastic bag mix all the dry ingredients inc. the grated cheese. Mix very well.

Dip each fillet in the egg mix and coat well, removing any excess, then dip into the dry mix, again removing excess, then repeat. So that each fillet is double dipped and well coated.

Transfer the fish to a parchment or wax paper lined cookie sheet and chill for 2 hours.

Heat the oil  to medium hot, not smoking as the fish are cooked from cold, in a heavy bottomed skillet

Cook the fillets, (in batches of no more than 2) flesh side down until the crust develops, then carefully turn over and cook the skin side until that crust also develops (approx 4-6 mins per side depending on thickness) when both sides are golden, remove to a cooling wire, this keeps the fish crisp,(draining on any paper will produce a soggy coating).
keep the fish on cooling wire on a cookie sheet in a 300f oven until all fish are cooked.

Serve hot on warmed plates with pasta grains or salad on the side.

Double dipping also ensure a crispy outer covering, and the fish will be steamed in the crust.


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