Recipe by Brendon and Gerard from the Fish Shack
- 2 cups coarse breadcrumbs
- Zest from 1 lemon
- Handful of parsley, finely chopped
- Salt and pepper to taste
- 1 egg
- 100 ml milk
- 50g plain flour (to dust fish prior to crumbing)
– Mix together breadcrumbs, lemon zest, parsley, salt and pepper.
– Mix egg and milk together.
– Dust seafood in flour and then dip in the egg wash.
– Dip seafood in crumb mix and fry.