Nothing says summer like fish, fish and some more fish! We love using the frozen Basa from Countdown and always have a bag in the freezer . It’s sustainably sourced and has a nice mild flavour and firm texture.
This has become our go-to method of cooking crispy fish and sure beats the frozen stuff. It’s waaaaay tastier and just as quick to prepare (once the fish is thawed).
CRISPY FISH W/ STEAMED VEG & TERIYAKI SAUCE
Firm Fish cut into big chunks 1/2 kg
(we use Basa)
Cornflakes 1 cup
Anything Spice Blend 1 tbsp
Oil Spray
Cut the fish into big chunks.
Pat dry on both sides with paper towels.
Blitz the cornflakes in a food processor or blender till crushed (but not powdered – leave some texture through it).
Add the 1tbsp of the Anything Mix and mix well.
Spray the fish pieces lightly with oil (on both sides).
Roll into the spiced cornflake mixture.
Press the fish to ensure that the pieces are well coated.
TO COOK:
Air-fyer:
Use baking paper that is cut slightly smaller than the base plate of your air-fryer basket so that there is still place for circulation.
Lay the fish on the sheet, spray lightly with oil and cook on 190 degree for 12 minutes.
Fanforced Oven:
Pre-heat oven to 190 degrees.
Place fish pieces on a baking sheet.
Spray lightly with oil.
Bake for 15 minutes, turning midway.
Sit on a wire cooling tray for a few minutes before transferring on to a platter to ensure the crust crispens up (is that even a word?)
You can have this with some tartare sauce and salad with chips on the side, or as we have been enjoying it – on a bed of fluffy rice, with steamed Asian vegetables, drizzled with Teriyaki sauce.
SO GOOD!