Crunchy Fish Kiev with Herb Butter

Recipe courtesy of The Fish Monger’s Son by Anthony Yotis, Laura di Florio Yotis, Macmillan Publishers, RRP $49.99

This is one of those nostalgic dishes that takes us back to our 80s childhoods, when chicken Kiev was all the rage. This version became a lockdown winter fave for us, on high rotation in our home and in the store. Served with a simple side of peas or beans and a nice glass of wine, this is the ultimate comfort food.

SERVES 2

Ingredients

• 2 chunky, even-width portions firm white fish (400–500 g total), skin off (we use rock ling)
• 300 g plain flour mixed with
• 1 teaspoon sea salt and
• 1 teaspoon freshly ground black pepper
• 3 eggs, beaten
• 200 g panko or other good-quality breadcrumbs
• 125 ml (1/2 cup) olive oil
• steamed peas or beans, to serve

HERB BUTTER

• 100 g salted butter, softened
• 2 garlic cloves, grated
• 1/4 bunch of flat-leaf parsley, leaves picked and finely chopped
• 1 tablespoon finely grated lemon zest

Method

Preheat the oven to 180°C (conventional). Line a baking tray with baking paper.

First up, prepare your herb butter. Place the butter, garlic, parsley and lemon zest in a small mixing bowl and fold together until combined. Lay a piece of plastic wrap on your benchtop, then heap the butter on top. Wrap and roll the butter into a log shape and pop aside in the fridge.

Next, prepare the fish. Pat it dry with paper towel to remove any excess moisture. With a sharp knife, make a 3 cm deep incision on the side of one fillet. Fill with half of the herb butter. Repeat with the second fillet.

Place the seasoned flour, eggs and breadcrumbs into three separate deep dishes, side by side.

Flour each piece of fish, shaking off the excess. Place into the egg, coating well and allowing the excess to drip off, then into the crumb. Pat the crumb so it sticks well to the egg. To create a crunchy outer crust on your Kiev we suggest creating a double crumb. Pop the fish back into the egg, shake off any excess, and then back into the crumb for a second time.

Shallow fry in olive oil on medium heat for 2–3 minutes each side until light golden, then pop the fish onto the baking tray and place in the oven for around 10 minutes to finish. The fish will be a medium golden colour and have a crunchy crust.

Serve on individual plates with simply cooked peas or beans on the side.