Is there a lighter way of cooking crispy battered fish?
It is possible to make a light batter with egg whites rather than whole eggs or egg yolks, but the batter still needs to be deep-fried to be crisp. In the recipe below, breadcrumbs replace the batter and the fish steaks are baked, making them a healthy alternative to fried fish. The crust is crispier if the breaded fish is left to chill, uncovered, for up to 4 hours before cooking. Oven-fried fish steaks Serves: 4 Preparation time: 15-20 minutes Cooking time: 10 minutes 2 tablespoons plain flour Pinch of cayenne pepper Salt and pepper 150 ml (5 fl oz) fine breadcrumbs 2 tablespoons dried mixed herbs 1 egg white, size 1 4 thick white fish fillets or steaks, each weighing 175–250 g (6–9 oz), skinned 4 tablespoons groundnut oil To serve: lemon wedges 1. Preheat the oven to 190°C (375°F, gas mark 5) and put a baking sheet in it to warm. Mix the flour with the cayenne and salt and pepper to taste. Stir the breadcrumbs into the herbs. Whisk the egg white lightly with a fork until just frothy
