Herb-crumbed fish fillets

This recipe is packed full of brilliant flavours and textures for a fun way to get your family to eat more seafood. Serve with tartare sauce that perfectly complements the crunchy coating.

  • 14 mins preparation
  • 6 mins cooking
  • Serves 4
  • Print
Herb-crumbed fish fillets


  • 600 gram boneless white fish fillets
  • 1/2 cup (75g) plain flour
  • 1 egg
  • 1 cup (70g) stale breadcrumbs
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 2 tablespoon finely chopped fresh dill
  • 1 tablespoon finely grated lemon zest
  • vegetable oil, to shallow-fry
  • dill sprigs and lemon wedges, to serve


  • 1
    Toss fish in flour seasoned with salt and pepper, shake away excess. Lightly beat egg with 1tbsp water in a shallow dish. Combine breadcrumbs, herbs and rind in another shallow dish.
  • 2
    Dip fish into egg wash then into breadcrumbs.
  • 3
    Pour enough oil into a deep frying pan to come 2cm up the sides. Heat over medium-high heat until a piece of breadcrumb sizzles immediately when immersed in oil. Shallow-fry fish until browned on both sides and just cooked through. Drain on absorbent paper.
  • 4
    Serve fish with steamed chat potatoes and greens, dill, lemon wedges and tartare sauce, if desired.


Any firm-fleshed white fish is suitable for this recipe. Cooking time will depend on how large and how thick the fish is. To make tartare sauce, combine good quality mayonnaise with a little finely chopped capers, cornichons (baby gherkins), red onion and herbs you enjoy, such as dill or parsley, to taste.

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