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Herb-crusted fish in lettuce cups with aioli

  • 0:30 Prep
  • 0:15 Cook
  • Makes 24


  • 140g (2 cups) fresh breadcrumbs (made from day-old bread)
  • 1/2 cup chopped fresh continental parsley
  • 1/4 cup chopped fresh dill
  • 2 tablespoons finely grated lemon rind
  • 50g (1/3 cup) plain flour
  • 2 eggs, lightly whisked
  • 4 (about 700g) firm white fish fillets (such as ling or perch), cut into 4cm pieces
  • Vegetable oil, to shallow-fry
  • Bought aioli, to serve
  • Finely chopped cucumber, to serve
  • Chopped fresh dill, to serve
  • Lemon wedges, to serve

Lettuce cups

  • 2 carrots, peeled, cut into matchsticks
  • 160g snow peas, thinly sliced lengthways
  • 1 cup fresh continental parsley leaves
  • 2 butter lettuces, leaves separated, washed, dried


  • 1
    Combine breadcrumbs, parsley, dill and lemon rind in a bowl. Place the flour and egg in separate bowls. Dip the fish in the flour and shake off excess. Dip in egg, then in the breadcrumb mixture, pressing firmly to coat. Transfer to a plate. Cover and place in fridge for 15 minutes to chill.
  • 2
    Add enough oil to a frying pan to reach a depth of 3cm. Heat to 170°C over medium-high heat (when oil is ready a cube of bread will turn golden in 20 seconds). Add one-quarter of the fish and cook for 2-3 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining fish, reheating the oil between batches.
  • 3
    Place the aioli in a small serving dish. Top with cucumber and dill. Combine the carrot, snow peas and parsley in a bowl.
  • 4
    Arrange lettuce on a serving plate and top with carrot mixture. Top with fish. Serve with lemon wedges and aioli mixture.

Source: taste.com.au


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