Todd’s Kiki Crusted Fish ✨

A crunchy, flavour-packed twist on panfried fish — completely gluten free and so simple to make.

Ingredients:
– 4 fish fillets
– 1/3 - 1/3 pack of your favourite Kiki Seed Cracker Mix (we've used Chilli Cumin)
– 1 egg
– 1 Tbsp milk
– Oil or butter, for frying

Method:

1. Pat the fish fillets dry with paper towels.
2. In a small bowl, whisk together the egg and milk to make an egg wash.
3. Spread the Kiki mix evenly over a plate.
4. Dip each fillet into the egg wash, then press firmly into the Kiki mix, coating both sides well.
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, crispy, and cooked through. 
   
   

To serve:
Enjoy straight from the pan with your favourite sides — fresh salad, lemon wedges, or tucked into tacos.

Kiki tip:
You can use any flavour in the Kiki range, and you can also use the same method to cook panfried chicken or tofu. Use half a pack for your crackers and the rest to add a delicious crunch to your meal times.