Crispy Fish Lettuce Wraps with Tartare Potato Salad

Steps

1. Bring a large pot of salted water to the boil. Prep & cook potatoes. Place potatoes in pot of boiling water and cook for 12-15 minutes, until tender. Drain (run under cold water if you prefer your salad cool) and transfer to a bowl with first measure of tartare sauce. Toss to combine and season to taste.
2. Prep veggies to serve.
3. Prep & cook corn. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook corn for 6-8 minutes, turning occasionally, until charred and tender. Add butter and toss to coat. Remove from pan and keep warm. Sprinkle some corn with a little garlic chilli blend for adults. Reserve pan.
4. Meanwhile, prep fish. Pat fish dry and remove any scales or bones. Cut larger fillets in half, season and toss in a bowl with flour. Add egg and toss to coat. Place breadcrumbs and 1 tsp salt in a second bowl. Add fish to crumbs, shaking off any excess egg as you go.
5. Cook fish. Wipe reserved pan clean and return to medium heat with a drizzle of oil. Cook fish, in 2 batches, for 2-3 minutes, each side, depending on thickness, until golden and just cooked through. Wipe pan clean between batches. Season with salt.
6. Serve lettuce leaves filled with fish, veggies and tartare sauce. Serve potato salad and corn on the side.