Crispy Haddock Schnitzel with Cucumber Tartare
Who doesn’t love proper crunchy crumbed fish. This is definitely a recipe the whole family will enjoy. Make sure to source sustainably caught fish and even more important choose the freshest fish fillets available. The cucumber tartare is both cooling and tangy and really compliments the light crispy haddock fillets. Serve with a crispy green salad or mushy peas or your favourite greens vegetables or a selection of roasted vegetables. Or splash out and enjoy with some homemade chunky chips or creamy mashed potatoes. Developed for Natural Life Magazine and Udo's Choice Oil
Course Dinner, Lunch
Cuisine International
Servings 4
Ingredients
- 4 x 180g haddock fillets skin and bones removed
- 60 g white flour
- Seasoning to taste
- 1 large egg
- 50 ml milk
- 200 g stale bread sourdough or GF is best
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp turmeric
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 60 g butter
- 2 tbsp olive oil
Cucumber Tartare
- 200 g full fat natural yoghurt or Greek style natural soya yoghurt (Sojade)
- 1 tbsp capers, roughly chopped
- 100 -150 g cucumber (1/2), peeled, seeds removed and diced small
- 10 g fresh dill, finely chopped
- 40 g (2) spring onion, finely chopped
- 1-2 tbsp Udo’s Choice oil
- 1 tbsp lemon juice
- seasoning
Instructions
- Pre-heat oven to 180c.
- To make breadcrumbs: Tear the bread into pieces and drop into a food processor with a blade attachment. Add flavourings and seasoning. Pulse the bread pieces until crumbly - for fine breadcrumbs pulse more. Spread crumbs on a large baking tray and transfer to oven for 15-20 minutes; stir occasionally until crumbs are pale golden and lightly crunchy. Taste and add additional seasonings as you like. Set aside to cool.
- To make tartare: In a small bowl mix all the ingredients. Keep in fridge until ready to use.
- Place fish fillets on a flat tray and pat dry with kitchen paper. Place the flour on a plate and season with salt and pepper. Lightly whisk the egg and milk together in a shallow bowl. Put 1/3 of the toasted breadcrumbs on a separate plate.
- Dip both sides of each fish piece in the flour, tapping away excess flour. Dip both sides in the egg mix then coat thoroughly with the breadcrumbs. Place fish on the lined tray. Repeat with remaining fish. Add more breadcrumbs if necessary. Chill for 30 minutes before cooking.
- Melt half the butter with half the olive oil in a large frying pan. Once little bubbles appear add the crumbed fish fillets and cook for two to three minutes on each side until crispy, golden and cooked through. Drain on kitchen paper. Serve with Cucumber Tartare and seasonal vegetables, or green salad with a wedge of lemon.
Maggie's Tips
- Shortcut the crumb mixture by using regular breadcrumbs or GF or Panko breadcrumbs from your supermarket.
- Cut the fish fillets into thick strips to make fish goujons.
- Any white fish will suffice, or try organic salmon and mackerel fillets.
- The crumb mixture also works really well with pork fillets, chicken fillets, chicken thighs or halloumi cheese.
- You may have some leftover breadcrumbs. As long as the fish has not come in contact with the crumb mixture the crumbs mixture will keep in your fridge for 2 weeks or can be frozen for up to 6 months. I often double the above crumb mixture, divide into bags and freeze. Make sure to name and date the packet.
- Dairy free option: Replace dairy with soya milk. Replace butter with olive oil or coconut oil. Replace yoghurt with soya yoghurt.
- Replace egg with 50 ml extra milk.
- Gluten free: Use GF breadcrumbs.