Lemon and Herb Crumbed Fish




Prep Time


Cook Time

Crispy crumbed fish with a stunning combination of fresh herbs and lemon.


  • 4 thin skinless, boneless white fish fillets
  • ¼ cup flour
  • 1 egg
  • 1 tablespoon water
  • ¼ cup cooking oil
  • ½ a lemon

Lemon and Herb Crumb

  • 2 cups panko breadcrumbs
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon garlic salt
  • 1 teaspoon fine black pepper
  • Finely grated zest of 1 lemon


  • To make the Lemon and Herb Crumb, mix all the ingredients in a medium bowl.
  • To prepare the fish, place the flour in a shallow bowl. Whisk the egg and water in another shallow bowl.
  • Coat each fillet of fish in the flour, then the egg, then the crumb mixture. Set aside.
  • Heat the oil in a large pan over a medium heat. Add the lemon half, cut-side down.
  • Pan-fry the fish until golden brown and cooked through. If the fillets are quite thick, pan-fry until golden then finish in a medium heat oven until cooked through.
  • Finish with a squeeze of lemon juice to serve.