Children love breaded fish; it's crunchy, it's so good, they say! Make them happy by making it yourself with Japanese breadcrumbs, light and crispy just the way you want it.
Peel the vegetables and cut the zucchini, eggplant, bell pepper, and tomatoes into 1 cm pieces. Chop the garlic and shallot. Cook them in a little olive oil in a pan for 15 minutes.
Cut your fish fillets into squares of your desired size. Sprinkle them with fish spices, then dust them in flour, dip them in beaten egg, and finally coat them in breadcrumbs.
Put in the refrigerator until the vegetables are cooked. Cook the breaded fish fillets in a little oil for about 2 minutes on each side. Serve them on a bed of ratatouille.
To finish, you will also find this recipe on my blog.
0 servings
4
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