Fresh and simple fish, 3 ways

Name: Fresh and simple fish, 3 ways
Ingredients: 2 pieces Fish (Main); 1 scoop Seasoned flour; 1 Egg, beaten; ¾ cup Panko breadcrumbs; ¼ cup Walnuts, or other preferred nut, finely chopped; 2 pieces Fish; 1 clove Garlic, crushed; 1 Tbsp Fresh ginger, finely grated; ½ Lemons, freshly zested and juiced; 1 Green chilli, finely chopped; 1 Kaffir lime leaf, stem removed and finely chopped; 1 handful Coriander, finely chopped; ⅓ cup Coconut cream; 2 pieces Fish (Main); ⅔ cup Flour; 1 tsp Baking powder; 1 Egg; 1 cup Beer (Main); ⅔ Lemons, freshly zested and juiced; 1 bottle Rice bran oil, or other oil with high smoke point; use as much as needed

Tamara West

Warren Elwin

Food writer

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Crumbed

2 pieces	Fish (Main)
1 scoop	Seasoned flour
1	Egg, beaten
¾ cup	Panko breadcrumbs
¼ cup	Walnuts, or other preferred nut, finely chopped

Baked

2 pieces	Fish
1 clove	Garlic, crushed
1 Tbsp	Fresh ginger, finely grated
½	Lemons, freshly zested and juiced
1	Green chilli, finely chopped
1	Kaffir lime leaf, stem removed and finely chopped
1 handful	Coriander, finely chopped
⅓ cup	Coconut cream

Battered

2 pieces	Fish (Main)
⅔ cup	Flour
1 tsp	Baking powder
1	Egg
1 cup	Beer (Main)
⅔	Lemons, freshly zested and juiced
1 bottle	Rice bran oil, or other oil with high smoke point; use as much as needed

Directions

Crumbed

Coat your fillets in seasoned flour, then dip in beaten egg before liberally coating in a breadcrumb consisting of Panko, walnuts (or your preferred nut) and salt pepper.

Pan-fry until golden on both sides. The walnuts give this crunchy coating a subtle, earthy bite.

Baked

Create a Thai inspired marinade by mixing together the garlic, ginger, lemon, green chilli, kaffir lime leaf, coriander and coconut cream. Season fish fillets and place in the centre of individual sheets of baking paper on top of individual sheets of tinfoil. Add 3-5 Tbsp of marinade, gather the foil together to form a parcel, and bake at 175C until just cooked. Try using chunkier fish such as hapuku, kingfish or kahawai for these fragrant surprise parcels.

Battered

Make a classic beer batter by sifting flour and powder into a bowl. Beat the egg, add beer and whisk into the flour. Add the zest and juice of the lemon, season and mix to a bubbly batter. Rest in fridge until ready to cook. Heat plenty of oil in a wok or frying pan until just smoking. Coat fish fillets in batter and fry quickly, turning them so they colour and cook evenly. Drain on paper towels and sprinkle with flaky sea salt while hot.

Best served with...

Homemade chips

These can be as simple as cutting floury potatoes, such as Agria, into chips or wedges, tossing in oil and sea salt and baking in a hot oven until golden and crispy.