FISH AND SPUD LITE CHIPS
PREP TIME: 25 MINUTES
COOKING TIME: 50 MINUTES
SERVES: 4
INGREDIENTS
8 Garfish fillets
½ cup plain flour
Salt flakes and freshly ground black pepper
2 eggs, lightly beaten
1 ½ cups panko breadcrumbs
1 teaspoon finely grated lemon zest
1 tablespoon parsley, finely chopped
¼ cup olive oil
Potato wedges
1kg Spud Lite potatoes
¼ cup olive oil
¼ cup lemon juice
1 teaspoon sweet paprika
½ teaspoon garlic powder
½ teaspoon ground fennel
Salt flakes and freshly ground black pepper
METHOD
1. Preheat oven to 220°C (200°C fan-forced) and line a baking tray with baking paper.
2. For the wedges, halve each potato and cut each potato half into four wedges.
3. In a large mixing bowl combine oil, juice, paprika, garlic, fennel, salt and pepper together, whisking to combine. Add wedges, tossing until well coated. Place wedges on prepared baking tray and pour over the flavoured oil. Place baking tray in preheated oven for 50 minutes, turning wedges half way through cooking.
4. Meanwhile for the garfish, place flour on a tray and season well with salt and pepper. In a small bowl combine panko crumbs, zest and parsley together, tossing until well combined. Place breadcrumb mixture on a tray. Dip each garfish fillet in the seasoned flour, egg wash and breadcrumbs until each is well coated.
5. Heat half the oil in a large non-stick frying pan, over a medium heat. Place half the crumbed garfish fillets in the pan and cook for 2 minutes on each side or until fish is cooked through. Repeat process with remaining fillets.
6. To serve, place two garfish fillets on each plate with potato wedges and a green salad.
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