I simply love it whenever I take the first bite from a fillet and it goes a crispy crunch to that sudden burst of rich flavour of the meat inside. The method to that extra crisp as I discovered is actually due to the coat of biscuit crumbs on the layer of fillet. What an ingenious idea! Normally, one would consider the use of breadcrumbs but I found them to lack in bite and too fine for my tastebuds. So with that in mind, I thought about the experiment of the century when biscuit crumbs come into play.
Want to try? I know it just goes so well with that chicken or fish fillet of yours.
- 2 square biscuits (preferably cream crackers or butter crackers)
- 1 fish fillet
- 1 egg
- ground black pepper
- 1 lime
- 3 tablespoons cornstarch
- oil in pan
- Marinate fish fillet with a sprinkle of salt and ground pepper. Rub both sides with the cornstarch.
- Beat 1 egg in a bowl and pour onto a plate. Afterwhich, crush the biscuits into small, rough pieces. It really depends on the texture you want to achieve.
- Take marinated fish fillet, dip in egg.
- Next, roll the fillet onto the crumbed biscuits. Repeat steps 3 and 4 another time to ensure an even spread of biscuit crumbs.
- In a pan of hot oil, take coated fillet and fry on each side for 2-3 minutes. Ensure that the sides do not burn and it achieves a beautiful golden brown.
- Squeeze the lime over the cooked fillet.
- Serve hot with fries or rice.
Bon Appetit! Tell me how it turns out!