Herby crumbed fish fillets Discount Cheap Online

Ain’t no shame in a fish finger – but these are next level. We take mild, snow-white monkfish fillets, dip them in beaten egg and coat them in a herb- and lemon-zest flecked panko breadcrumb crust, ready for pan-frying or (simpler still!) whacking in the oven. Salad and chips on the side? We think so. But they could easily find their way into fish tacos or a superior burger with shredded lettuce, mayo and bread-and-butter pickles.
How to use: These herby crumbed monkfish fillets are super easy to cook. You can either pan – fry them in a bit of oil until golden brown on both sides, or pop them in a preheated oven at around 180°C for about 20 – 25 minutes until cooked through. Just make sure the internal temperature of the fish reaches 75°C. Note: When pan – frying, use a non – stick pan for easier cooking. And don’t overcrowd the pan, or the fillets won’t get crispy. Maintenance: Keep these fillets in the freezer if you’re not using them right away. Once thawed, they should be cooked within 24 hours.