This was a great little surprise hit tonight. I’d been slightly craving some kind of coated fish for a few days, no idea why. I settled on a middle eastern theme. After purchasing way too many walnuts for the Circassian Chicken a few days earlier, i incorporated them into a crunchy breadcrumb coating. Other flavours came in the form of sweet paprika and slightly tangy sumac. The flavour combination was a success, perfect with the soft, flaky flatheads I used.
400g fish fillets (flathead etc).
4 tablespoons plain flour
2 eggs (lightly beaten)
1 cup breadcrumbs
1/2 cup walnuts
1 teaspoon paprika (sweet)
1 teaspoon sumac
1/4 teaspoon ground nutmeg
2 tablespoons fresh coriander (finely chopped)
salt & pepper
Place the flour in one shallow bowl, the egg in another bowl and set aside.
Place the walnuts into a food processor and whiz into a fine breadcrumb texture. Tip into a shallow bowl and mix in the breadcrumbs, paprika, sumac, nutmeg and coriander. Add about 1/2 teaspoon of salt and some freshly ground black pepper.
Cut the fish fillets into long strips, about 5cm wide. Dip them in the flour to coat, then into the egg then into the crumb mixture and coat well. Shake off the excess lightly then arrange on a plate. Repeat with the remaining fish.
Cover with plastic wrap and refrigerate for about an hour to firm up.
Heat about 2cm of olive or vegetable oil in a deep frying pan and when just hot place a few fish strips in to fry. Cook for 1 minute either side (depending on thickness) and then drain on paper towels. Repeat with the remaining fish.
I served mine with some delicious tomato pilaf and a simple yoghurt sauce which had been combined with a little tahini, salt, pepper and lemon juice together with a bit of salad.