Project Description

Crispi Corn Breadcrumbs


ORGRAN Crispi Corn Breadcrumbs is a versatile high quality product that is perfect for crumbing of meats, fish or vegetables. It’s crispy texture will quickly make it a kitchen favourite.

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Maize Flour (100%)
Serving size: 25g
Energy Calories (kcal) per 100g 359
Energy Calories (kcal) per serving 90
Energy Kilojoules (KJ) per 100g 1506
Energy Kilojoules (KJ) per serving 377
Protein (g) per 100g 6.6
Protein (g) per serving 1.6
Carbohydrate (g) per 100g 77.6
Carbohydrate (g) per serving 19.4
Carbohydrate (% Daily Value) 6
Sugars (g) per 100g 1
Sugars (g) per serving 0.3
Starch (g) per 100g 76.6
Starch (g) per serving 19.1
Fat (g) per 100g 1.1
Fat (g) per serving 0.3
Fat (% Daily Value) 0
Saturated fat (g) per 100g 0.1
Saturated fat (g) per serving 0
Saturated fat (% Daily Value) 0
Trans fat (g) per serving 0
Fibre (g) per 100g 2
Fibre (g) per serving 0.5
Fibre (% Daily Value) 2
Sodium (mg) per 100g 0
Sodium (mg) per serving 0
Sodium (%Daily Value) 0
Gluten (g) per 100g 0
Gluten (g) per serving 0
Calcium (mg) per 100g 0
Calcium (mg) per serving 0
Vitamin A (%Daily Value) 1
Vitamin C (%Daily Value) 0
Iron (%Daily Value) 1
Calcium (%Daily Value) 0

Crumbed Fish Fillets with Paprika Potato Wedges

  • Prep Time: 40m
  • Cook Time: 20m
  • Serves: 2


  • 2 large potatoes
  • 1 egg (or 1 tsp ORGRAN No Egg™ Egg Replacer)
  • 1 tablespoon water
  • ORGRAN All Purpose Plain Flour, for rolling, approx. ¾ cup
  • 2 teaspoons paprika, as desired
  • ORGRAN Crispi Corn Breadcrumbs, for coating, approx. 1 cup
  • 4 fish fillets, of your choice
  • olive oil for frying, quantity depends on pan used
  • wedges of lemon for serving


  • 1. Peel potatoes and cut each potato into 8 wedges. Place into a steamer and steam until just soft.
  • 2. Break egg into a small bowl. Add water and lightly whisk. Alternatively, prepare ORGRAN No Egg™ Egg Replacer as per packet instructions
  • 3. Put ORGRAN flour into a small flat bowl. Stir in paprika.
  • 4. Put ORGRAN multigrain crumbs into another small flat bowl.
  • 5. Dip each potato wedge and fish fillet into flour, egg and multigrain crumbs.
  • 6. Pour oil into a large frying pan. Heat over a medium heat.
  • 7. Add fillets and potato wedges to pan. Fry until fish is cooked and wedges are golden brown.
  • 8. When cooked, remove from pan and drain on absorbent paper.
  • 9. Serve hot with lemon wedges.