Todd’s Kiki Crusted Fish ✨

Todd’s Kiki Crusted Fish is a crunchy, flavour-packed gluten free fish recipe that turns simple pan fried fish into something seriously special. Made with Kiki Seed Cracker Mix instead of traditional breadcrumbs, it’s an easy weeknight dinner idea that delivers a golden, crispy crust with loads of texture and flavour.

Perfect for quick family dinners, gluten free meals, or an easy entertaining dish, this seed crusted fish is ready in minutes and works beautifully with any Kiki flavour mix.

Ingredients

• 4 fish fillets eg gurnard, tarakihi or snapper
• 1/3 to 1/2 pack of your favourite Kiki Seed Cracker Mix (we’ve used Chilli Cumin for extra flavour)
• 1 egg
• 1 tbsp milk
• Oil or butter, for frying

Method

1. Pat the fish fillets dry with paper towels. This helps the coating stick and ensures a crisp finish.
2. In a small bowl, whisk together the egg and milk to create a simple egg wash.
3. Spread the Kiki Seed Cracker Mix onto a plate and break it down slightly so it coats evenly like a gluten free crumb.
4. Dip each fish fillet into the egg wash, letting any excess drip off, then press firmly into the Kiki mix. Coat both sides well so the fish is fully crusted.
5. Heat oil or butter in a frying pan over medium heat.
6. Cook the coated fish for a few minutes on each side until golden, crunchy and cooked through.

To serve

Serve your crispy Kiki crusted fish straight from the pan with fresh salad, lemon wedges, steamed greens, rice bowls, or tucked into soft tacos with slaw and sauce.

This same method works brilliantly for chicken tenders or tofu, making it a versatile gluten free crumb alternative for easy dinners.

Tips for the perfect Kiki crusted fish

You can use any flavour in the Kiki Seed Cracker range depending on the flavour vibe you want.

Use firm white fish fillets so they hold their shape while cooking, keep the heat at medium so the crust turns golden without burning before the fish cooked through.