There are few people that can resist a crispy, golden and juicy fish schnitzel. I love eating this for lunch.
Instead of the usual chicken schnitzel, I like to make this for some variety. You can use any type of fish you like, just make sure the fillets are clear of any bones.
6 white fish fillets
1 large lemon
1 tsp mustard
1 tsp Moroccan paprika
1 tsp soy sauce
1 Tbsp honey
1 Tbsp Chicken bouillon
Ground black pepper
Salt (if needed, to taste)
1. I like medium-sized pieces of schnitzel so when the fish is semi-frozen, I cut each fillet into 4 parts. Transfer to a bowl and squeeze the lemon over the fish. Mix together and let stand for an hour and a half.
2. Rinse the fish fillets and pat dry with a paper towel.
3. In a deep bowl, beat the eggs, mustard, soy sauce, honey and spices. In a separate deep bowl, place all of the breadcrumbs. Dip the fish fillets in the egg mixture and then coat in the breadcrumbs.
4. Heat a pan with enough oil to coat the bottom of the pan and fry the fish on both sides until golden. Remove from the pan and place on a plate lined with paper towels.
Good to know…
Flip the fish carefully so the coating doesn’t break off.