Breaded
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Breaded fish of all types, such as pollack, fish fingers, or breaded plaice are crispy,
goldenbrown, and succulent.
Preheat Load
Thin
Thick
Pan fried
Options
Next
New load
Cooking Parameters
thin thick
Select “thin” for fish fingers, thinner pollack
fillet and breaded sole goujons.
light dark
Choose your personal preferred result from
“light” to “dark”.
short long
thin thick
Select “thick” for breaded plaice and other
thicker fish pieces over 3/4 inch (2 cm).
light dark
rare well done
Choose the medium setting for breaded
pike-perch and perch fillet, as well as for fish
nuggets and fingers. “well done” for whole,
breaded fish such as plaice, fillet of ocean
perch, and pollack.
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