Egyptian Crusted Fish
pieces of fish of your choice
1% milk, in a bowl
Panko or bread crumbs
Salt and pepper (to taste)
In a bowl, prepare your Egyptian Crunch Mix: ½ cup Panko or bread crumbs with ¼ cup Egyptian Crunch.
Rinse fish, pat dry. Dip fish into milk, then into flour, shake to remove excess flour. Then dip fish into egg and finally into the Egyptian Crunch batter.
Heat olive oil in a pan on a medium heat. Oil should be hot and before placing the fish in the pan otherwise it will absorb too much oil. Place fish in pan then reduce heat to medium-low. Fry fish for 5-7 minutes per side depending on thickness of the cut.
Note: We prefer to use Panko bread crumbs as they remain crispy through the frying process and absorb less oil.