Grain-Crusted Fish Fillet
Pan-seared fish fillet coated in a crunchy grain crust. The grain coating creates a crispy exterior while the fish inside remains tender and moist.
Ingredients
Method
Pat the fish fillets dry with paper towels and season lightly with salt and pepper on both sides.
In a shallow bowl, combine the grain base, flour, paprika, salt, and black pepper.
In another shallow bowl, whisk together the egg and water until well combined.
Heat the oil in a skillet over medium-high heat until shimmering, about 2 minutes.
Dip each fillet into the egg wash, allowing excess to drip off, then dredge both sides in the grain mixture, pressing gently so it adheres.
Carefully place the coated fillets in the hot oil and cook for 5–6 minutes on the first side, until golden and crispy.
Flip gently using a fish spatula and cook the second side for 4–5 minutes until the coating is golden and the fish flakes easily with a fork.
Transfer fillets to a serving plate and squeeze with fresh lemon or lime juice if desired; garnish with fresh herbs.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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