Crispy quinoa and panko crumbed fish

Name: Crispy quinoa and panko crumbed fish
Cook time: 25 min
Yield: 4
Cuisine: London, United Kingdom

with tartare sauce, potato chips and a lemony beetroot slaw

Ready in around 25 mins

RECIPE FACT:

A Jewish immigrant, Joseph Malin, opened the first recorded combined fish-and-chip shop in London in the 1860’s.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking

Preheat the oven to 200°C (fan bake).
1. TO COOK THE POTATO CHIPS:

Place the steamed potato chips onto an oven tray lined with baking paper. Drizzle with olive oil and salt and pepper and roast in oven for 22-25 mins.
2. TO PREPARE THE LEMONY BEETROOT SLAW:

Empty the sliced red & green cabbage and grated beetroot into a serving bowl. Just before serving add the lemon dressing and season with salt and pepper and toss to combine.
3. TO PREPARE AND COOK THE FISH:

Remove the tarakihi fillets from their packaging. Rinse under cold water and pat dry with paper towel. Cut each fillet into 2 pieces. Season 2-3 tbsps of flour with some salt and tip onto a plate. Break egg into a shallow bowl and whisk with a fork. Spread quinoa panko crumb on a plate. First dip fish fillets in flour mix and shake off excess, then dip in egg mix and allow excess to drip off. Finally roll in breadcrumbs to coat well. Heat 1 tbsp of butter and 1 tbsp of oil in a non-stick frying pan over a medium-high heat. Once the butter and oil are sizzling, add the fish fillets and cook on each side for 2-3 mins until golden.
TO SERVE:

Place potato chips and lemony beetroot slaw onto plates then top with fish fillets. Finish with a good dollop of tartare sauce.