Spicy Crumbed Fish with Coleslaw and Warm Tortillas
Photography Manja Wachsmuth.
You can also use this lightly spiced buttermilk and panko crumb on chicken and pork schnitzels.
Serves: 4
INGREDIENTS
500 grams firm white fish, I used gurnard
¾ cup buttermilk
1 teaspoon Dijon mustard
2 cloves garlic, crushed
pinch cayenne or chilli pepper
sea salt and freshly ground pepper
1½ cups panko crumbs
Coleslaw
3 cups shredded cabbage, I used red and green
2 spring onions, thinly sliced
1 carrot, julienned or grated
1 apple, julienned
¼ cup chopped coriander
Dressing
¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 clove garlic, crushed
3 tablespoons chopped gherkins
To finish
vegetable oil and butter for cooking
warm tortillas for serving
lemon or lime wedges for serving
METHOD
Fish: Cut the fish into thick fingers. Combine the buttermilk, mustard, garlic and cayenne in a dish and season well. Add the fish and turn to coat. Set aside for 10 minutes.
Place the crumbs in a separate dish. Lift the fish out of the buttermilk, letting the excess drip back into the dish. Coat in the breadcrumbs, pressing them on to adhere.
Heat ¼ cm of oil and a knob of butter in a sauté pan over a medium heat and cook the fish in batches until golden and crisp and just cooked through. Drain on paper towels and place in a warm oven while you cook the remaining fish.
Coleslaw: Put all the coleslaw ingredients in a large bowl and toss to combine. Whisk the dressing ingredients together, season and toss through the coleslaw.
To serve: Place the fish and coleslaw on plates and serve with the warm tortillas and lemon wedges for squeezing over the fish.
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