500g tarakihi fillets
100g panko crumb
1 cup milk
1 cup plain flour
Sprinkle sea salt
Dipping sauce (see serving suggestion below)
Preheat oven to 200c. Make sure your fish is completely removed of all bones, skin and scales, then cut into 2cm wide strips.
Mix the panko crumb with the Wild Fennel Co. White Fish seasoning and set to one side. Have ready the milk and flour in two seperate bowls.
Take the fish and roll in the flour. Next, coat the fish in the milk, and finally roll through the breadcrumb. Repeat this method twice for a thick, crispy crumb.
Place on a grease-proof baking tray and pop in the oven for 10 minutes. Place in your serving dish and sprinkle with sea salt. Once cooked, serve with your favourite dipping sauce - we suggest using your favourite chilli sauce or chilli mayo, or perhaps mango chutney!