Last week,one evening, I went out with friends for tapas and drinks. It is always more about the company than the food really. Well, it is also about the food, but mostly about the friends. One of the friends suggested a newish tapas place that had some interesting food choices. Around here most of the restaurants and tapas bars serve local food and long serving recipes. That is honestly great. Sometimes, it is nice to try something new and a little different. This particular place we went to had a 100% Spanish menu but with a twist. Lots of different takes on local dishes that made them all quite completely different. We ordered a selection of different dishes, mostly seafood related. Honestly, I didn't know what to expect when we ordered Shrimp and Algee croquetas. I mean, what would you expect? Algee featured on the menu in many dishes, which I found quite, umm interesting. After trying plankton a few years ago at a local high brow restaurant, I kept my expectations low. Well, I was surprised as it was really delicious. Who would ever think to use algee as a crumb coating for fish? Clearly not me! It was delicious.
That is how the inspiration for tonight’s dinner came about. Okay this fish is crusted in bread crumbs, but the dipping sauce is similar to one we had in the restaurant. A very simple mayonnaise based sauce with a hint of curry. A bit of tang and a bit of spice to go alongside a very succulent white fish. Dinner served!
To the table in 30 minutes, so there are no complaints here. Today we served this with straight mashed potatoes and steamed broccoli and it was great wholesome food.
A great mid week dinner for the family. Great enough to be served to guests for a dinner as well. Would pair really well with the Potato & Leek Cakes.
Breaded Perch with a Curried Mayonnaise Dipping Sauce
Serves 4 / Prep time: 10 minutes / Cook time: 20 minutes
For the fish:
1 Large perch fillet, cut into 4 pieces
1 egg, beaten
1 Cup/135 grams bread crumbs, very fine
1 Teaspoon onion powder
1 Teaspoon garlic powder
1/2 Teaspoon dried oregano
1 Teaspoon sweet paprika
1 Teaspoon salt
Fresh ground black pepper
Small bunch of fresh chopped parsley
For the dipping sauce:
3 Tablespoons mayonnaise
2 Tablespoons Greek yoghurt
Juice of half a lemon
1/2 Teaspoon sea salt
Pinch of black pepper
1 Garlic clove, crushed
1 Tablespoon of curry powder
Lemon wedges to serve, optional
Preheat oven to 350 degrees F and have ready a baking tray.
Combine the bread crumbs, onion powder, garlic powder, oregano, paprika, salt and pepper and mix until combined. Whisk the egg in a separate bowl. Pat dry the fish, dip in the beaten egg and then coat in the bread crumbs. Repeat for all fish pieces and then arrange on the baking tray and sprinkle over chopped parsley Bake for 20-25 minutes.
While the fish is cooking, make the dipping sauce. In a small bowl combine the mayonnaise, Greek yoghurt, lemon juice, salt, pepper, garlic & curry powder. Stir and set aside.
Remove fish from oven and squeeze over lemon juice and serve dipping sauce on the side.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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