Crunchy Crusted Fish
Annabel Langbein's crispy fish batter recipe

Your new go-to fish meal when time is tight – quick and so good for you. Made extra special with a super versatile sour cream sauce and a scrumptious savoury parmesan crust. Lovingly created by Annabel Langbein.

10 Mins
10 Mins
Ready In
20 Mins

What you need

  • 150g pottle Anchor Original Sour Cream
  • 2 tsp cajun spice mix
  • 4 (about 160-180g each) boneless, skinless fish fillets, use a dense fish such as Hapuka, Monkfish or Bluenose
  • 1/2 cup grated Perfect Italiano Parmesan cheese
  • 1/2 cup panko crumbs or crushed crostini

Here's how it's done

  1. Pre-heat oven to 200°C and line a shallow oven tray with baking paper.
  2. Combine sour cream and spice mix.
  3. Arrange fish in a single layer on tray and spread with sour cream mix.
  4. Mix parmesan and crumbs and divide over fish.
  5. Bake until fish is just cooked (about 10 minutes) – it should lightly flake apart when pierced in the thickest part.


Want options?

This simple sour cream sauce also works brilliantly if you swap the spice mix out for flavours like pesto, chipotle or other herbs or spices. Prepare as above using salmon fillets and swapping the spice mix for one Tbsp dijon mustard.

Serving Suggestions

Serve with new potatoes and lightly cooked greens or a salad.

Recipe Video

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