Coating fish fillets in oats instead of plain breadcrumbs gives them a glorious crunch. See notes section for Low FODMAP diet tip.
- Combine the rolled oats, parsley and lemon rind on a large plate. Place the flour on a separate plate and season with salt and pepper. Place the egg in a bowl.
- Coat the fish in the flour and shake off excess. Dip in the egg, then in the oat mixture, pressing firmly to coat. Transfer to a large plate and place in the fridge for 30 minutes to chill.
- Meanwhile, use a vegetable peeler to slice the cucumbers lengthways into thin ribbons. Combine the cucumber, carrot and bean sprouts in a large bowl.
- Heat enough oil in a large frying pan to come 1cm up the side of the pan. Heat over medium-high heat. Add half the fish and cook for 4-5 minutes each side or until the flesh flakes easily when tested with a fork. Transfer to a plate lined with paper towel. Cover loosely with foil to keep warm. Repeat with remaining fish, reheating the oil between batches.
- Divide the fish, Asian salad mix and cucumber mixture among serving plates. Serve with tartare sauce and lemon wedges.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set