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Crunchy trout nuggets

10 minutes

Crunchy trout nuggets

By Hannah Lewry

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

1 Woolworths rainbow trout fillet, cut into bite-sized cubes
2 large free-range eggs, beaten
150 g rice flour
250 g Woolworths toasted breadcrumbs
canola or sunflower oil, for frying
sea salt and freshly ground black pepper, to taste
Woolworths summer crunchy salad, for serving
Woolworths fresh tartare sauce, for serving
fresh lemon juice, for serving

Method

1. Toss the fish in the rice flour, then in the beaten egg and lastly in the breadcrumbs.

2. Fry in batches in the hot oil for about 30 seconds to 1 minute until dark golden brown and crunchy. Drain on kitchen paper.

3. Season and serve hot with Woolworths crunchy summer salad and tartare sauce. Squeeze over the lemon.

Cook’s note: Try seasoning the flour with Cajun spice or Woolworths Mexican spice. Alternatively, marinate the trout in soya sauce for 30 minutes before cooking.

Find more fish recipes here.

Videography: Romy Wilson
Photograph: Shavan Rahim
Production: Hannah Lewry

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Fish-finger rotis with quick-pickled veggies

Morogo Gorgonzola grilled cheese

Leafy winter salad

Mom’s scrambled eggs

Tornado omelette

Charred corn

Roast grape and whipped feta salad

Roast pepper tahini salad

Brinjal confit

ClemenGold® Asian noodle salad

Cranberry bread Welsh rarebit

30-minute hake salad

Grilled BBQ cabbage

Crunchy trout nuggets

Crunchy trout nuggets

Ingredients

Method