Take slices of toast bread and put them in a blender. Add olive oil, salt, and black pepper to the bread slices, and blend until they turn into breadcrumbs. Take the breadcrumb mixture and spread it in a baking dish. Place the dish in a preheated oven at 180 degrees Celsius for 15 minutes, flipping the breadcrumbs occasionally to ensure they are evenly toasted and golden brown.
Remove the baking dish from the oven and let the breadcrumbs cool. Once cooled, transfer them to a deep plate and add basil and onion. Mix them and set the plate aside.
Preheat the oven to 220 degrees Celsius. In another dish, beat the eggs with mayonnaise and paprika until well combined. Add 5 tablespoons of flour to the egg mixture and stir again. Keep this dish next to the breadcrumb plate.
Now, let’s move on to the fish. Season the fish fillets with salt and pepper on both sides. Take a quarter cup of flour and place it in a separate dish. Coat the fish fillets in the flour, shaking off any excess, then dip them into the egg mixture, and finally coat them with the breadcrumb mixture. Make sure the fish fillets are well coated with a thick layer of breadcrumbs.
Arrange the breaded fish fillets on a baking sheet lined with parchment paper. Place the sheet in the preheated oven and bake for 20-25 minutes. Once cooked, remove the baking sheet from the oven and serve the delicious crispy fish fillets.
| Instruction: – Please place the meat in the freezer and the vegetables in the refrigerator if they are not prepared on the same day to avoid spoilage. – The temperature of the fire must be maintained in accordance with the written procedure so that it does not interfere with the cooking of the ingredients. – The spices, salt, and hot ingredients in the box can be used as desired or omitted entirely. |
