Panko-Crumbed Fish ‘N’ Wedges with Coleslaw

Panko-Crumbed Fish ‘N’ Wedges with Coleslaw

Ready in 45 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 4, 2015.
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Panko-crumbed fish with coleslaw and wedges paired with lemon wedges to serve

Ingredients

WEDGES

  • 800 g potatoes, scrubbed and cut into 2cm-thick wedges

PANKO-CRUMBED FISH

  • 1/4 cup flour mixed with 1 teaspoon salt
  • 1 egg
  • 1/4 cup milk
  • 1 cup panko breadcrumbs
  • 600 g fish fillets
  • 2 tablespoons oil (e.g. canola, rice bran)

COLESLAW

  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 baby cabbage
  • 2 carrots
  • 2 spring onions
  • 2 tablespoons chopped parsley

TO SERVE

  • 1 lemon, cut into wedges
  • Tomato sauce (optional)

Steps

  1. oven to 200°C. Line an oven tray with baking paper.
  2. Toss potato wedges with a drizzle of olive oil on prepared tray. Season with salt and pepper and bake for 30–35 minutes until crisp and golden.
  3. Place seasoned flour in a bowl, beat egg with milk in a second bowl and place breadcrumbs in a third bowl. Pat fish dry with paper towels, removing any remaining scales or bones. Coat each piece of fish first in flour then egg, and lastly breadcrumbs (shaking off excess as you go). Set aside on a plate.
  4. To make the coleslaw, mix mayonnaise and mustard together in a large bowl. Finely shred cabbage; peel and grate carrots; thinly slice spring onions. Toss all in bowl with parsley and dressing. Season to taste with salt and pepper.
  5. To cook fish, heat oil in a large fry-pan (preferably non-stick) on medium heat. Cook fish, in batches, for about 2 minutes each side until golden and just cooked through. Add more oil as necessary.
  6. Place a piece of fish, some wedges and coleslaw on each plate. Serve with a wedge of lemon to squeeze over fish just before eating, and a dollop of tomato sauce, if desired.

Nutritional Information

Energy 2188 kj
523 kcal
Protein 34.7g
Carbohydrate 47.3g
Fat 20.6g