Quinoa-crusted fish cocktails
1 cup(s), (170g)
2 slice(s), (2 x 35g slices), torn into small pieces
Grated parmesan cheese
½ cup(s), (40g)
½ cup(s), (75g)
Skinless white fish
1400 g, fresh, firm skinless fillets, cut into 36 thick pieces
- Toast quinoa in a dry frying pan over medium heat, stirring for 4-5 minutes, until fragrant. Remove from heat and set aside to cool. Process quinoa in a food processor for 2 minutes, then add bread and continue processing until bread forms fine crumbs. Transfer to a large shallow dish, add parmesan and stir to combine.
- Line 2 large baking trays with baking paper. Place flour in a shallow bowl and season with salt and pepper. Lightly beat eggs in a separate shallow bowl. Working with 1 piece of fish at a time, dip first in seasoned flour, then in egg and finally in quinoa crumb to coat evenly. Transfer to the prepared trays. Freeze fish cocktails on trays for 1-2 hours, until firm, then divide into 3 batches of 12 cocktails. Transfer each batch to a reusable freezer bag or container. Freeze for up to 2 months.