Crispy fish with fennel salad

Готовим Fish Crispy fish with fennel salad

Tasty crispy fish served with fennel salad, sweet potato crisps and a dollop of mayonnaise.

Lables: Lactose free Peanut free Sesame free Shellfish free Tree nut free
  1. To make fennel salad, place fennel, fronds and apple in a large bowl. Mix together extra virgin olive oil, lemon juice and sugar. Add to salad. Gently toss to combine.
  2. Heat vegetable oil in a deep frying pan on high until a cube of bread sizzles on contact. Cook sweet potato crisps, in batches, for 1-2 mins each side, or until golden. Drain on a paper towel. Pour off all but 2 tablespoons of oil.
  3. Reheat remaining oil in same pan. Dust fish in seasoned flour, shaking off any excess. Cook fish for 2 mins each side, or until golden and crisp. Drain on a paper towel.
  4. Serve fish with fennel salad, sweet potato crisps and a dollop of mayonnaise.

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3/4 cup vegetable oil
1 medium sweet potato, peeled, thinly sliced
6 basa fillets, halved lengthways
1/4 cup plain flour, seasoned
2 tbsp Coles Brand mayonnaise, to serve
1/4 cup Coles Brand Australian extra virgin olive oil
2 bulbs fennel, trimmed, thinly sliced, fronds reserved
2 jazz apples, thinly sliced
2 tbsp lemon juice
1 tsp brown sugar

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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