Master Recipe for Crumbed Fish
A good crumbed fish is one of life's great pleasures — and at the shop, we've had years of practice getting it just right. The key is our method: a light flour-and-water batter as the base layer, then a generous coat of breadcrumbs pressed on with your fingers. It gives you that thick, crunchy crust that holds together beautifully in the pan. This is our master crumbing recipe — use it on any fish fillet you love. Once you've got this down, the Fish Cotoletti and Crumbed Sardines in the book will feel like second nature. Master Recipe for Crumbed Fish Serves 4 You'll need 400g fish fillets of your choice Salt flakes and freshly ground black pepper 150g plain...