Parmesan Crumbed Fish with Spicy Oven Wedges in Newspaper Cones

10:00 pm on 6 December 2003

Ingredients Extras

  • newspaper cones (instructions below)
  • parmesan crumbed fish
  • spicy potato oven wedges

Ingredients Parmesan Crumbed Fish

  • 1 C fresh breadcrumbs
  • 1/4 C finely grated parmesan cheese
  • sea salt and freshly ground pepper
  • 1 egg
  • 2 tbsp water
  • 400 gms fresh fish (cut into 20 gms portions) – use firm fish such as hapuku, blue cod or orange roughy
  • ½ C lightly seasoned flour
  • olive oil for frying
  • 1 lemon, cut in half


In a shallow container combine the breadcrumbs, cheese, ½ teaspoon of salt and ¼ teaspoon of pepper.

In a separate bowl place the egg and water and whisk lightly to combine. Dip the fish portions into the flour and gently shake to remove excess. Dip the fish into the egg mixture, then into the breadcrumbs. Place in a single layer on a tray lined with plastic wrap and refrigerate for an hour or overnight.

Heat a heavy-based frypan and cover the base with oil. When the oil is hot add the fish portions and cook two to three minutes per side or until golden brown (do not overcrowd the pan). Remove the fish and drain on paper towels, keeping warm by covering with a heavy tea towel. Before serving squeeze lemon juice over the fish and then season.

Pile the fish and potato wedges into the newspaper cones and serve quickly.

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