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Herb-crusted fish in lettuce cups with aioli
Herb-crusted fish in lettuce cups with aioli
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Delightful fish cups perfect for light meals or summer gatherings.
Ingredients:
  • 140g (2 cups) fresh breadcrumbs (made from day-old bread)
  • 125.00 ml chopped fresh continental parsley
  • 62.50 ml chopped fresh dill
  • 40.00 ml 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
  • 2 carrots, peeled, cut into matchsticks
  • 160g snow peas, thinly sliced lengthways
  • 250.00 ml fresh continental parsley leaves
  • 2 butter lettuces, leaves separated, washed, dried
Instructions:
  • In a bowl, mix together breadcrumbs, parsley, dill, and lemon rind. Set up two separate bowls - one with flour and the other with beaten egg. Coat the fish in flour, then egg, and finally the breadcrumb mixture, pressing gently to cover evenly. Transfer coated fish to a plate, cover, and chill in the fridge for 15 minutes.
  • Heat enough oil in a frying pan to reach a depth of 3cm until it reaches 170°C over medium-high heat (check readiness by ensuring a cube of bread turns golden in 20 seconds). Cook one-quarter of the fish for 2-3 minutes on each side until golden brown. Transfer to a plate lined with paper towels. Repeat with remaining fish in 3 more batches, reheating the oil between each batch.
  • - Transfer the aioli to a charming serving dish, then layer with fresh cucumber slices and fragrant dill. - Toss together the carrots, snow peas, and parsley in a beautiful bowl.
  • Place a bed of fresh lettuce on a platter, then generously spoon over the flavorful carrot mixture. Gently lay the cooked fish on top. Serve alongside zesty lemon wedges and a creamy aioli for a delightful meal.

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