PAN FRIED SUTCHI FILLET RECIPEBy
Yesterday, I wanted to have some fish and
chips mashed potato, so I went to Fairprice Finest supermarket (Marine Parade branch) to hunt for the fillet.
Innitially, I went to the fresh fish section, but did not see any suitable ones. Then I went to the frozen food section, saw this Fish & Co. frozen Sutchi fillet, and it was on offer at $5.95 for two packets (2 pieces per packet).
Fish & Co.? Isn’t it the restaurant that’s famous for their fish and chips! Immediately I assume this must be the fillet they use, so I took two packets without hesitation.
Now, lets look at my pan fried Sutchi fillet recipe before I give you my thoughts:
Ingredients (Serving for 2)
2 pieces Sutchi fillet
1 tablespoon plain flour
2 pieces white bread (use a blender to turn them into crumb)
1 egg (lightly beaten)
A pinch of salt
A pinch of pepper
2 wedges tomato (sliced and spread into a fan shape)
2 wedges lime/ lemon
1 russet potato (boiled with skin on for 20 to 30 minutes, then remove the skin and mashed it)
Some broccoli (boil in half pot of water with half teaspoon salt for three minutes)
Sauce for Mashed Potato
It was the left over Leggo’s Carbonara Pasta Sauce with Fresh Cream Onion and Cheese (half bottle), from the Creamy Spaghetti 奶油意大利面. Just add some water and heat it up, then pour it over the mashed potato.
1) After defroze the fillet, dabbed dry with kitchen towel.
2) Sprinkle the salt and pepper on both sides.
3) Dust on the plain flour on both sides.
4) Immerge the fish in the egg, then cover both sides with the bread crumb.
5) Heat the wok with oil and pan fried until golden brown on both sides.
Alright, as you can see from the picture above, a piece of Fish & Co. Sutchi fillet is really huge, so I did not cook anything else (luckily).
From the above picture, this fillet has a better presentation (more “intact”), because the fillets were very flaky, my first fillet were unsightly “broken”, haha! Thus, my suggestion is use another method to cook the fillet, probably I will try baking or steaming it the next time. ;p
Taste wise, the fillet was not “fishy” at all (though I did squeeze the lime over it), taste good instead, and taste even better with my pasta sauce. Yes, half bottle of pasta sauce yield a small bowl (after adding water to heat it up). Therefore, not only did I have it with the mashed potato, I also dipped my fillet in it. A little bit of sour, really appetizing.
- When you blend the bread, do not over blend it, just a quick spin would do, we don’t want a powder bread crumb, right!?
- When cooking the potato, use a fork or toothpick to poke it, so that you know it is cooked.
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