PARMESAN CRUMBED TREVALLY ‘FISH FINGERS’

as made by Katrina Ryan on Escape with ET

Serves 2

450g trevally fillets cut into long ‘fingers’
½ cup plain flour
1 egg
½ cup milk
salt and pepper
1 cup packet breadcrumbs
½ cup finely grated parmesan
1 tblspn chopped parsley
1 tsp grated lemon zest
2 tblspns olive oil
1 tblspn butter
2 tblspns olive tapenade
3 tblspns mayonnaise
rocket and lemon wedges to serve

Put the flour on a plate.
Mix the egg in a shallow bowl with the milk and season with salt and pepper.
On another plate, mix the breadcrumbs with the parmesan, parsley and lemon zest.
Roll the fish pieces in the flour then coat with the egg mix and roll in the breadcrumbs. Dip the pieces back into the egg and breadcrumbs again to ‘double crumb’ them.
Heat the oil and butter in a frypan and when hot add the pieces of fish. Reduce heat and turn the fish regularly to brown evenly. The fish will be cooked when the pieces are golden brown and begin to feel crisp and firm. Drain on paper towels.
Mix the tapenade with the mayonnaise. Serve the fish fingers piled onto a bed of rocket with the olive mayonnaise and lemon on the side.