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Lemon Myrtle Crumbed Fish

Serves 4 Cook Time 1 hour Prep Time 1 hour



Lay the fish flat on a board and cut into 10 flat pieces. For even cooking, try to keep the pieces the same size and thickness.


Crack the egg into a bowl and beat in the milk. Season breadcrumbs with salt and lemon myrtle. Dip each piece of fish in the flour, shaking off any excess flour. Dip each piece of fish into the egg mix and then into the seasoned breadcrumbs.

Pan fry

Heat a little oil in a heavy based pan over a low heat. Shake off excess breadcrumbs and then panfry the crumbed fish pieces for about 3 minutes each side until golden and cooked through.

Serve with home-made chutney and a fresh crispy salad.  


Recipe Author

Eloise Emmett

Award-winning Tasmanian publisher, author, chef, stylist and photographer.

Choose a mild-flavoured white fish like blue grenadier for this recipe. Dried Lemon myrtle can be bought online or at your local spice shop.

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