Parmesan and parsley crumbed fish.

[Nicko_Cairns]

Crumb in the usual way but to the crumbing mixture add fine parmesan flakes (not the vomit smelling tub stuff) and some finely chopped flat leaf parsley to the crumbs, as you cook the fish (in a frying pan), the parmesan melts through and gives a fantastic flavour.

To keep parmesan (or the crumb mixture) for longer, freeze it in a zip lock bag. after thawing the crumb mixture next time though throw out any that you don't use. the parmesan will keep for months in the freezer, just grab out what you need etc.

Cheers.

[Lucky_Phill]

Thanks.

Always looking for new ways to " add " to the fish dishes.


cheers Phill

[Mrs Ronnie H]

Hi
Parmesan and parsley make a great crumb.
I sometimes make my breadcrumbs as usual and add some finely crushed macadamia nuts. Walnuts are another that add a nice flavour to the crumb also.
Do you ever double crumb your fish? this adds a nice crispy thick coating.

Mrs H

[Nicko_Cairns]

Macadamia goes great on Coral Trout, nope haven't tried the double crumb, will look into it cheers.


Hi
Parmesan and parsley make a great crumb.
I sometimes make my breadcrumbs as usual and add some finely crushed macadamia nuts. Walnuts are another that add a nice flavour to the crumb also.
Do you ever double crumb your fish? this adds a nice crispy thick coating.

Mrs H