The right touch of spice perfects this simple and delicious fish recipe
This Harissa Crumbed Fish with Hummus recipe proves any simple ingredient can be turned into something magical with the right spices. White fish fillets are coated in harissa, lemon zest, and panko breadcrumbs mixture and pan-fried until crispy. A side serving of hummus and cucumber salad makes the whole dish very light and refreshing.
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Harissa Crumbed Fish with Hummus
Delicious crumbed and pan-fried fish with harissa spice, hummus, and cucumber salad.
Servings: 2
Ingredients
- 2 large perch fillets, or similar white fish fillet
- 2 tbsp flour
- 1 egg, beaten
- 100g bread crumbs
- Zest of 1 lemon
- 1 tsp harissa powder
- Pinch of sea salt
- Olive oil for frying
- 100g hummus
- 1/2 cucumber
- lemon juice + olive oil + salt for cucumber dressing
- Additional lemon wedges
Instructions
- Slice cucumber thinly, drizzle with olive oil, lemon juice and sprinkle with salt. Leave in the fridge until ready to serve.
- Combine breadcrumbs, harissa, lemon rind and salt.
- Cut each fish fillet in two. Coat in flour, dust away excess, dip in beaten egg then finish by coating fish in harissa lemon breadcrumbs.
- Heat the olive oil in a frying pan and fry the breaded fish over a medium heat. This only takes a few minutes on each side. Remove from the pan and leave the fish to continue cooking for 3 minutes.
- Divide hummus between 2 plates, add fish fillets and cucumber salad. Serve with additional lemon wedges.