Cooking The AUSTRALIAN Way Crunchy Fish Fillets

Crunchy Fish Fillets
The waters around Australia abound in fish and shellfish, which are as delicious as their names
are unique. Garfish, gemfish, leatherjacket, and snook are just a few examples. If you can’t get
any of these unusual varieties, choose fish such as orange roughy, perch, or cod for this tasty dish.
4 firm white fish fillets, fresh or
frozen and thawed (about 1 lb.)
¥ c. all-purpose flour
¥ tsp. salt
ø tsp. pepper
2 eggs
2¥ c. rolled oats
ø c. vegetable oil plus ø c.
(¥ stick) butter for frying
1 lemon, cut into wedges
bottled tartar sauce
1. Rinse fish under cold running
water and pat dry with paper
towels.
2. Place flour, salt, and pepper in a
medium-sized plastic bag.
3. Beat eggs in a shallow bowl and
place the bowl next to the bag of
flour.
4. Place the oats in another shallow
bowl alongside the eggs.
5. Put 1 or 2 fish fillets in the plastic
bag and close it securely. Shake the
bag gently until fish is coated with
flour. Open bag, shake off excess
flour, and remove fish.
6. Place the flour-coated fish in the
bowl of beaten egg. Using two
forks, turn the fillets to coat them
completely. Let excess egg drip off.

7. Toss the egg-coated fish in the
oats, coating completely. Arrange
fillets on a plate in a single layer
and chill until ready to fry.
Meanwhile, line a plate or baking
sheet with paper towels.
8. To fry, heat the oil and butter in a
frying pan over medium-high heat
until hot. Place fish fillets in the
pan, being careful not to crowd
them.*
9. Cook 3 to 4 minutes on each side,
or until the oats are a deep, golden
brown. Using a spatula, carefully
remove fillets from the pan and
drain them on the towel-lined
plate.
10. Serve as soon as possible with a
lemon wedge or tartar sauce. Chips
(french fries) and salad are good
accompaniments.
*To lower the amount of fat in this dish, you can bake the fillets rather than
frying them. After coating fish with oats, place fillets on the bottom of a lightly greased
baking dish or baking sheet. Drizzle 2 to 3 tbsp. melted butter over fish and bake,
uncovered, in a 450°F oven for 12 minutes, or until fish flakes easily.

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