Crispy Whole Deboned Fish

Crispy Whole Deboned Fish

Create a masterpiece at your own table with a whole battered fish. Featuring Chef's Own™ Pre-Dust, Chefs Own™ Tempura Batter, and Chef's Own™ Golden Breadcrumbs. Combining tarragon, chervil and parsley, this dish will not only look impressive but impress your guests' tastebuds. 

What You'll Need

Amount Ingredients
2,5 kg  (5) Whole fish, (Trout/ Dorade / Sea Bass)
400 g Fish fillet, without skin & bones
30 g Tarragon
30 g Chervil
80 g (each) Parsley
15 g Salt
200 ml Cream
200 g Chef's Own™ Pre-Dust
300 g Chef's Own™ Tempura Batter
600 ml Water
600 g Chef's Own™ Golden Breadcrumbs


Preparation Step 1– Deboned Fish
1. Scale & clean fish well from the inside & outside. Remove gills. Dry off with paper towel. Fillet the fish (go through the open belly and slice carefully along the ribs up. Proceed on the other side and remove backbone with scissors. Wash the herbs & blanch for 20 sec & cool in an ice bath. Dry off the herbs. Blend herbs, fish fillet, salt & cream in a food processor until smooth. Season. Spread over whole fish and chill for 30 minutes.
Preparation Step 2 – Deboned Fish
2. Dust the fish with Chef's Own™ Pre-Dust. (Step 1)
Preparation Step 3– Deboned Fish
3. Dissolve Chef's Own™ Tempura Batter in cold water. Allow batter to rest for 10 minutes, dip the whole fish in the batter. (Step 2)
Preparation Step 4– Deboned Fish
4. Coat the fish in Chef's Own™ Golden Breadcrumbs (Step 3).
Preparation Step 5– Deboned Fish
5. Pan fry for approximately 3-4 min each side. When golden brown finish in the oven at 160°C at 10-12 min.