Lemon and chilli fish schnitzel

Try a new take on traditional schnitzel with this fish schnitzel recipe. Spiked with lemon and chilli and served with a crunchy radish salad, this dish makes a delicious weeknight meal

By Jennene Plummer
  • 20 mins preparation
  • 10 mins cooking
  • 20 mins marinating
  • Serves 4
  • Print


  • 1 cup cornflake crumbs
  • 2 tablespoon chopped dill
  • 2 teaspoon grated lemon zest
  • 1 teaspoon dried chilli flakes
  • 4 x 150g firm white fish fillets
  • 1/2 cup mayonnaise
  • oil for shallow-frying
  • lemon wedges to serve
Radish and courgette salad
  • 1 baby gem lettuce, torn
  • 2 courgettes, sliced using a mandolin
  • 5 red radishes, sliced using a mandolin
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon lemon juice
  • 1 tablespoon chopped dill


  • 1
    In a large bowl, combine crumbs, dill, zest and chilli.
  • 2
    Pat fish fillets dry with a paper towel. Brush mayonnaise over each piece of fish. Press into crumb mixture to coat. Place on a tray and chill for 20 minutes.
  • 3
    For the radish and courgette salad: In a serving bowl, combine lettuce, courgette and radish. When ready to serve, toss combined oil, lemon and dill through. Season.
  • 4
    In a large frying pan, heat oil on high. Cook fish for 3-4 minutes each side until golden and cooked through. Drain on a paper towel.
  • 5
    Serve fish schnitzel with salad and lemon wedges.


When crumbing fish or meat: 1. Dust in seasoned plain flour. 2. Dip into beaten egg (add a little milk to extend, if you like). 3. Press into crumb mixture of choice (panko, fresh or dried breadcrumbs or potato chips). Chill for 20 minutes.