Crispy Crumbed Fish

February 12, 2018

 My kids LOVE crumbed fish and here is a great gluten free way to crumb fish which is guaranteed to be crispy and crunchy.


I use crushed up plain corn chips. Simply smash the corn chips in a plastic bag with a rolling pin (great fun!), use a mortar and pestle or food processor.


Served with homemade Kumara Fries (see here for the recipe) this is a super delicious and much healthier version of good old fish and chips. To take it to the next level try dipping your chips in this delicious homemade Garlic Aioli that you can make in minutes.


Ingredients (serves 4-5)


  • 4 fillets (500g) of white fish such as Terakihi, Snapper or Gurnard

  • 200g organic plain corn chips 

  • 1/3 cup flour (rice, wheat, tapioca)

  • 3 eggs, beaten

  • Sea salt

  • Olive oil or Coconut oil for frying.




  1. Cut the fish into desired size.

  2. Place into 3 shallow bowls, the crushed chips, flour and egg.

  3. Dip the fish into the flour, then the egg, then the corn chips.

  4. Heat the oil in a large frying pan.

  5. When hot, gently fry the fish, being careful not to overcrowd the pan.

  6. Remove from the heat when golden on both sides and cooked through.

  7. Season with sea salt.


Serve with oven baked kumara fries, aioli and a fresh salad.




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