Herb crusted fish fillets with creamy potato salad

Cooking Fish Herb crusted fish fillets with creamy potato salad

Crunchy fish fillets are combined perfectly with this warm potato salad.

Lables: Peanut free Sesame free Shellfish free Tree nut free
  1. To make Creamy Potato Salad: Cook the potatoes in a large pan of boiling water for 8-10 mins until tender. Drain and leave until cool enough to handle. Cut in halves (or quarters if large). Combine the sour cream, mayonnaise, mustard, vinegar and spring onions in a large bowl. Add the potatoes and toss to coat. Season with salt and pepper to taste and set aside.
  2. Combine flour and herbs on a plate and season with salt and pepper to taste. Dip fish into egg, then press into herb mixture, shaking of the excess. Heat 5mm oil in a large non-stick frying pan. Cook half the fish for 2-3 mins each side. Repeat with remaining fish.
  3. Prepare the Coles Summer Salad by tossing with the dressing and coconut provided with the kit. Serve salad with the fish, potato salad and lemon wedges.

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1 cup plain flour
1 cup fresh herbs , chopped
4 white fish fillets
700g baby potatoes, even sized
1/4 cup sour cream
1/4 cup S&W whole egg mayonnaise
2 tsp Dijon mustard
1 tbsp white wine vinegar
2 eggs, lightly beaten
Vegetable oil, to shallow fry
350g packet summer salad kit
Lemon wedges, to serve
3 spring onions, sliced

Adv

Autors
Preparation time
30
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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