Better 'fried' fish
6
- Prep Time5 min
- Total Time15 min
- Makes4 Servings
Ready in 15 minutes. Serve with Mediterranean zucchini and a fruity white wine.
Ingredients
1/2 cup panko bread crumbs
1/2 tsp hot-red-chili-flakes
1/4 tsp salt
4 skin-on perch fillets, pin bones removed
1 tbsp olive oil
2 green onions, thinly sliced diagonally
Instructions
Stir panko with chili flakes and salt on a large plate. Make 3 deep cuts on skin of fillets. Rinse fish, pat dry, and coat on both sides with panko mixture.
Heat a large non-stick frying pan over medium. add oil and swirl to coat. add fish, skin-side up, and cook until golden, about 5 min. Flip and cook for another 3 min. Add onions during the last min of cooking and serve immediately.
Nutrition (per serving)
Calories 153, Protein 22g, Carbohydrates 5g, Fat 5g, Sodium 191mg.
Wine Pairings
Fish & dilled zucchini, Pair it with: A fruity white. The St. Urban Vineyard has been integral to the establishment of riesling in Canada. This off-dry example hints at lime and orchard fruits on the nose, while the palate boasts zesty acidity, a natural with fish. Our pick: Vineland 2011 Elevation St. Urban Riesling, Ontario, $20.
Add a side of Mediterranean zucchini to round out the meal.
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