Yield : 2 people
Yield : 2 people
Ingredients
- 6 sea bass fillets (about 1 pound)
- 1/2 cup Panko breadcrumbs
- 1/2 cup rice noodles
- 1/2 teaspoon fresh ground black pepper
- 1/8 teaspoon sea salt
- 1/4 teaspoon lemon zest
- 1 egg
- 2 tablespoons sunflower oil
- 4 tablespoons butter
- 6 sea bass fillets (about 1 pound)
- 1/2 cup Panko breadcrumbs
- 1/2 cup rice noodles
- 1/2 teaspoon fresh ground black pepper
- 1/8 teaspoon sea salt
- 1/4 teaspoon lemon zest
- 1 egg
- 2 tablespoons sunflower oil
- 4 tablespoons butter
Get ready
- Combine the rice flour, panko, pepper, salt, and jam in a small bowl and stir well. Beat the eggs in another bowl. Spread panko breadcrumbs on a plate or pie tin. Remove the skin of the sea bass fillet and wash it with cold water. Dry the fillets with a paper towel. The fillets are first wrapped in the egg mixture, then the flour and panko mixture is placed on a plate or pie tin. Fish fillets are pressed into the flour/panko mixture for coating. In a large skillet, heat the sunflower oil and butter over medium-high heat. Fry the fillets until golden brown on both sides. Place the cooked fillets on paper towels to drain excess oil.
- Combine the rice flour, panko, pepper, salt, and jam in a small bowl and stir well. Beat the eggs in another bowl. Spread panko breadcrumbs on a plate or pie tin. Remove the skin of the sea bass fillet and wash it with cold water. Dry the fillets with a paper towel. The fillets are first wrapped in the egg mixture, then the flour and panko mixture is placed on a plate or pie tin. Fish fillets are pressed into the flour/panko mixture for coating. In a large skillet, heat the sunflower oil and butter over medium-high heat. Fry the fillets until golden brown on both sides. Place the cooked fillets on paper towels to drain excess oil.
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