Fresh Breadcrumbed Coral Trout

03Feb07

Forsaking all other fish, we love Coral Trout and so it was the obvious choice for our very first recipe. (Besides, we have an abundance leftover from the Scadwalker’s recent spear fishing trips on the GBR!) So, when we were invited for dinner to the house of J&M (non practicing vegetarians!), what else could we bring?

Fish is our standard. Plus they love it too.

While Capt. Scadwalker prepares the fish, I make breadcrumbs in the blender.

Use your favourite type of bread – we particularly like wholegrain types for a bit of a unique consistency.

Also, adding a herb blend to the crumbs gives it extra flavour. If you like spicy, why not try something with a bit of bite?

We just love the taste of fresh home-made breadcrumbs, but of course, the store bought ones work fine.

With the pre-filleted fish, Capt. Scadwalker starts by patting it dry with a paper towel to make it more manageable (more about filleting fish later.)

1. Using a sharp knife, make a vertical cut at the tail end of the fillet.

2. Holding the knife still (facing away from you) use your handhold on the tail end to pull the fish towards you separating the flesh from the skin.

3. De-bone the fish by completely removing the section on either side of the spine. (For mackerel and other blood fish this also works well to remove the bloodline.)

4. Slice the fillets into manageable pieces (no more than 5cm thick), as even in size as you can for cooking consistency.

Next we set out the three bowls for crumbing – we use larger bowls to contain the mess – flour, whisked egg (with a little milk mixed in to make it go further) and the breadcrumbs mixture.

After covering the entire piece in flour, we dip in the egg then crumbs leaving a handy finger hold to save yourself from breadcrumbing your fingers.

Simply reverse and hold the already breadcrumbed end to finish off and lay on a large plate ready for the pan.

The pan should be preheated to a medium heat. We like to use canola oil and add enough to cover the frying surface. Allow a minute or two for the oil to heat. Without crowding the pan too much, fry the fish pieces until golden brown which should only take a couple of minutes each side turning only once.

If you are unsure about temperature, fish is better cooked at a lower heat to be safe than to risk overheating at a too high temperature. The fish will flake in half easily when it is done.

This is a really simple recipe which allows the flavour of the fish to come through. Also good with other varieties of flavoursome fish including Barramundi, Snapper, Mackerel, Red Emperor, Pearl Perch, Hog Snapper and Grouper.

Serve with home-made potato chips and salad.

Please let us know what you think – questions welcome!

Ingredients

Bread (and your choice of herb), egg (a dash of milk), plain flour, your choice of fish and canola oil.
Preparation time: 20 minutes.

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