This crumbed fish recipe from the book we picked up last week is bloody brilliant. It’s one of the nicest fish and chips I’ve ever had — we got some Blue Grenadier fresh from the market. Re breadcrumbs: I picked up a 1kg bag for 60 cents from the market weeks ago, and chucked it in the freezer. Keeps for months that way, less messy than making your own, and way cheaper than the boxes you get in the supermarket.
Also, Inger, the fish is baked, not cooked in a frypan, which may make it more Mewburn-household-palatable!