Breaded fish recipe jamie oliver - Family onepan recipes

Author: Patti Hicks  

Jamie Oliver's cheat's twist on this British family favourite features fish fillets coated in a bacon crumb and chunky potato wedges. I love this classic combo, and the sweet potato chips make a nice change from normal spuds!

Jools’ crunchy fish

Jools’ crunchy fish
This recipe is incredibly versatile – use whichever fish you like (as long as it's sustainable) and add any herbs to the crumb. A fine grating of Parmesan makes a nice addition, too. It doesn’t matter if your bread is a bit stale, it’ll still work fine. And if you haven’t got any bread you can use four smashed-up cream crackers instead.
Provided by: Jools Oliver
Total time: 20 minutes
Yields: 2 servings
Number of ingredients: 5
Ingredients:
  • 1 thick slice of wholemeal bread , (roughly 50g)
  • olive oil
  • 1 lemon
  • 3 sprigs of fresh thyme
  • 2 x 120 g firm white fish or salmon fillets , scaled and pin-boned, from sustainable sources
Nutrition:
  • Calories: 390 calories
  • Fat: 26.9 g fat
  • Saturated Fat: 4.3 g saturated fat
  • Protein: 26.8 g protein
  • Carbohydrate: 11 g carbohydrate
  • Sugar: 0.8 g sugar
  • Sodium: 0.4 g salt
  • Fiber: 1.8 g fibre
How to cook:
  1. Preheat the oven to 180°C/350°F/gas 5.
  2. Tear the bread into a food processor, add 2 tablespoons of oil and grate in the zest of half a lemon. Pick in the thyme leaves (throw away the stalks), then add a grinding of black pepper. Whiz the mixture until nice and fine.
  3. Place a non-stick ovenproof frying pan on a medium-high heat. While it’s heating up, check that there aren’t any stray bones lurking in the fish fillets, then rub them all over with a little oil.
  4. Place the fish in the hot pan skin-side down. Squeeze some lemon juice over the top of each fillet, then pile most of the crumb on top, covering them evenly, then scatter the remaining crumb into the pan.
  5. Fry for 3 minutes (this will get the skin nice and crispy), then transfer the pan to the oven and roast for 8 to 10 minutes, or until the fish is cooked through and the crumb is golden and crunchy.
  6. Carefully remove the pan from the oven using oven gloves, then transfer the fish to your plates using a fish slice.
  7. Serve scattered with the extra super-crispy crumbs, and a jacket potato or wedges, and broccoli or peas on the side.
Notes: Pan-fried red mullet | Jamie Oliver fish & seafood recipes, Ingredients · 8 red mullet fillets , (100g each), scaled and pin-boned, from sustainable sources · plain flour , for dusting · olive oil · TOMATO SALAD · 3 big

Tasty Crusted Cod

This crazy quick, super tasty crusted cod is a fantastic way to celebrate beautiful white fish Duration: 4:32

How to Make Baked Cod

Herb-crusted, flaky and juicy cod! Not too tricky with @JamieOliver! For more quick recipes and
Duration: 3:04

Pouting fish fingers, sweet potato chips & cheat’s basil mayo

Pouting fish fingers, sweet potato chips & cheat’s basil mayo
I love this classic combo, and the sweet potato chips make a nice change from normal spuds!
Provided by: Jamie Oliver
Total time: 45 minutes
Yields: 2 servings
Cuisine: british
Number of ingredients: 16
Ingredients:
  • 2 x 130 g pouting or whiting fillets , from sustainable sources, ask your fishmonger, skin on, scaled and pin-boned
  • 2 heaped tablespoons plain flour
  • 1 free-range egg , beaten
  • 50 g fresh breadcrumbs
  • 1 clove garlic , crushed
  • ½ lemon , juice of
  • For the sweet potato chips
  • 2 medium sweet potatoes , scrubbed clean and cut lengthways into 8 wedges
  • ½ teaspoon sweet smoked paprika
  • olive oil
  • For the basil mayo
  • 4 sprigs fresh basil
  • ½ lemon , cut into wedges
  • 1 heaped tablespoon low-fat mayonnaise , made with free-range eggs
  • 2 sprigs fresh rosemary
  • 1 tablespoon fat-free natural yoghurt
Nutrition:
  • Calories: 621 calories
  • Fat: 18.3 g fat
  • Saturated Fat: 3.1 g saturated fat
  • Protein: 36 g protein
  • Carbohydrate: 84 g carbohydrate
  • Sugar: 16.6 g sugar
  • Sodium: 1.48 g salt
  • Fiber: 7.1 g fibre
How to cook:
  1. Preheat the oven to 200ºC/400ºF/gas 6. Toss the sweet potato wedges in a roasting tray with a pinch of sea salt and black pepper, the paprika and a lug of olive oil. Cook in the hot oven for 35 to 40 minutes, or until golden and cooked through.
  2. Meanwhile, put the pouting fillets on a board and sprinkle over a pinch of salt and pepper and the flour, making sure they’re well coated on both sides. Dunk the floured fillets in the beaten egg then transfer them to the breadcrumbs and push and turn them until well coated on all sides.
  3. Put a large frying pan on a medium heat. Add a good lug of olive oil along with the garlic and rosemary to flavour the oil. When the garlic starts to sizzle, it’s time to add the fish. Shake the fillets so any excess breadcrumbs fall off then add to the pan, skin-side down. If you’re cooking fish fingers, they’ll need 5 to 6 minutes; a whole fillet will take 7 to 8 minutes. Don’t be tempted to touch the fish, use your instincts and let it cook until golden on the underside before flipping it over and reducing to a low heat while it finishes cooking.
  4. Meanwhile, chop off the tough ends of the basil stalks then pound the rest of it with a pinch of salt in a pestle and mortar until you’ve got a paste. Add the mayonnaise, yoghurt and lemon juice and muddle it all together.
  5. Serve the pouting with a portion of sweet potato chips, a good dollop of basil mayo and a wedge of lemon for squeezing over. Delicious with a crisp green salad or hot buttered peas.
Notes: Fish recipes | Jamie Oliver, Missing: breaded | Must include:

Jamie Oliver’s Cheat’s Fish and Chips with Bacon Crumb, Smashed Peas and Quick Mint Sauce

Jamie Oliver’s Cheat’s Fish and Chips with Bacon Crumb, Smashed Peas and Quick Mint Sauce
Jamie Oliver's cheat's twist on this British family favourite features fish fillets coated in a bacon crumb and chunky potato wedges.
Provided by: Jamie Oliver
Total time: 45 minutes
Cook time: 45 minutes
Yields: 4 servings
Cuisine: British
Number of ingredients: 8
Ingredients:
  • 800g potatoes
  • 1 rasher of smoked streaky bacon
  • 100g stale bread
  • 50g plain flour
  • 1 large egg
  • 4 x 125g white fish fillets, skin on, scaled, pin-boned
  • 500g frozen peas
  • 1 bunch (30g) of mint
How to cook:
  1. Preheat the oven to 220ºC. Scrub the potatoes, chop lengthways into 2cm wedges, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then arrange in a single layer on your largest roasting tray. Roast for 40 minutes, or until golden and cooked through, shaking halfway. Meanwhile, roughly chop the bacon and place in a food processor, tear in the bread, add 1 tablespoon of oil and blitz into fine crumbs, then spread across a plate. Spread the flour across a second plate, and beat the egg on another. One by one, turn the fish in the flour, then the egg, letting any excess drip off, and finally turn in the bacon crumb. Line up on a baking tray and roast for 15 minutes, or until golden.
  2. Cook the peas in a pan of boiling salted water, then drain and mash well. Pick the mint leaves into a pestle and mortar, pound into a paste, then muddle in 1 tablespoon each of red wine vinegar and extra virgin olive oil, and season to perfection. Serve the fish and chips with the peas, dolloped with the mint sauce.
  3. ENERGY 555kcal FAT 14.7g SAT FAT 2.4g PROTEIN 39.1g CARBS 69.5g SUGARS 9.1g SALT 1.1g FIBRE 10.2g
Notes: Baked Sole Goujons, Method · Preheat the oven to 220ºC/gas 7, then lightly oil a baking tray. · Cut the fish into finger-width strips. · Coat the fish goujons with the seasoned flour,

Kerryann’s homemade fish fingers & minty smashed peas

Kerryann’s homemade fish fingers & minty smashed peas
Have a go at making your own fish fingers – it's well worth it and easier than you might think
Provided by: Jamie Oliver
Total time: 30 minutes
Yields: 4 servings
Cuisine: https://schema.org/LowLactoseDiet
Number of ingredients: 9
Ingredients:
  • 450 g frozen white fish fillets, from sustainable sources
  • 500 g frozen peas
  • 5 tablespoons plain flour
  • 1 tablespoon smoked paprika
  • ½ an unwaxed lemon
  • 2 large free-range eggs
  • 3 slices of wholemeal bread , (100g)
  • sunflower oil
  • ½ a bunch of fresh mint , (15g)
Nutrition:
  • Calories: 388 calories
  • Fat: 9.5 g fat
  • Saturated Fat: 1.8 g saturated fat
  • Protein: 36.3 g protein
  • Carbohydrate: 42.3 g carbohydrate
  • Sugar: 4.4 g sugar
  • Sodium: 1.1 g salt
  • Fiber: 8.9 g fibre
How to cook:
  1. Start by defrosting the fish fillets, preferably overnight in the fridge (I like cod or haddock, but it’s up to you what you use).
  2. Put the peas into a colander in the sink and pour over boiling water to defrost them, then set aside. Put the flour in a shallow bowl with the paprika and a pinch of sea salt and black pepper, then grate in the lemon zest. Beat the eggs in another shallow bowl. Blitz the bread in a food processor to fine breadcrumbs, then tip onto a plate.
  3. Once defrosted, slice the fillets lengthways into fingers, roughly 2cm wide, then add to the flour and toss to coat (you’ll need to do this in batches). Dip the flour-dusted fish pieces into the egg, shake off the excess, then roll in the breadcrumbs until well coated and place on a tray.
  4. Heat 1 tablespoon of oil in a large non-stick frying pan over a medium heat. Add the fish fingers (you’ll need to do this in batches) and fry for 2 to 3 minutes on each side, or until golden, crispy and cooked through. Remove to a double layer of kitchen paper to drain while you fry the next batch, adding a splash more oil, if needed.
  5. Meanwhile, blitz the peas in a food processor until they’re smashed up to a nice, chunky purée, or mash well with a fork. Tip into a bowl, then finely chop and pick in the mint leaves, squeeze in the lemon juice and season to how you like it. Mix well and serve alongside the crispy fish fingers and a nice green salad. If you want a dollop of ketchup, too, I won’t judge!
Notes: Crunchy Fish | Fish recipes, Ingredients · 1 thick slice of wholemeal bread , (roughly 50g) · olive oil · 1 lemon · 3 sprigs of fresh thyme · 2 x 120 g firm white fish or salmon fillets , scaled
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