Crumbed Fish with Honey Kumara and Crunchy Salad

Crumbed Fish with Honey Kumara and Crunchy Salad

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, April 8, 2018.
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For little foodies cut fish fillets 2cm 3cm before crumbing.

Ingredients

Honey Kumara

  • 600g kumara
  • 1 Tbsp honey
  • 1 Tbsp olive oil
  • ¼ tsp salt

Crumbed Fish

  • 450g market fish
  • 2 Tbsp flour
  • ¼ tsp salt
  • 1 egg
  • 1 Tbsp milk
  • 1 cup panko breadcrumbs

Crunchy Salad

  • 2 tsp mustard
  • 1 tsp vinegar
  • 2 tsp olive oil
  • 1 baby cos lettuce
  • 2 carrots
  • 2 carrots

Sweet Chilli Mayo (optional)

  • 1/3 cup mayonnaise
  • 1-2 tsp sweet chilli sauce

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Cut kumara into 1cm fries and toss on prepared tray with honey, olive oil and salt. Bake for about 25 minutes, until golden and crispy. Turn once during cooking.
  2. Pat fish dry and remove any remaining scales or bones. Place flour and salt in a bowl, whisk egg with milk in a second bowl and add breadcrumbs to a third bowl. Coat each piece of fish first in flour, then egg mixture, then breadcrumbs, shaking off excess as you go. Set aside.
  3. Whisk together mustard, vinegar, and olive oil in a medium bowl. Roughly chop lettuce, peel carrots and cucumber into ribbons and place into bowl with dressing. Toss and season.
  4. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium-high heat. Cook fish, in batches, for 1-2 minutes each side, until golden brown and just cooked through. Remove from pan and set aside.
  5. While fish cooks, in a small bowl, mix sweet chilli mayo ingredients together.
  6. To serve, divide honey kumara and crunchy salad between plates and top with fish and a dollop of sweet chilli mayo.

Nutritional Information

Energy 2069 kj
495 kcal
Protein 27.8g
Carbohydrate 53.8g
Fat 22.6g