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Crumbed Tarakihi

Name: Crumbed Tarakihi
Cook time: 25 min
Yield: 4

with chunky chips and tartare sauce

Ready in around 25 mins

RECIPE FACT:

The oldest fish and chip shop in the world is called…… ‘The Oldest Fish & Chip Shop in the World'. It is believed that fish and chips have been served from the premises continually since 1865.

Nutritional Info:

Energy: 3093kj (739Kcal)
Protein: 29g
Carbohydrate: 64g
Fat: 35g
Contains: Fish, Gluten, Egg

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Pre-heat the oven to 210°C fan bake.
1. TO COOK THE CHIPS:

Remove the steamed potato chips from their packaging and place onto an oven tray lined with baking paper in a single layer. Lightly drizzle with 2 tbsps of olive oil. Place into the pre heated oven for 22-25 mins. Remove from the oven and season with salt.
2. TO PREPARE AND MAKE THE SPRING SLAW:

Cut the apple into ½ cm diced sized pieces and discard the core. Trim the ends off the carrot then peel and grate. Place carrot and apple into a salad bowl with the sliced red and green cabbage along with the pot of Dijon dressing, toss to combine. Season with salt and pepper.
3. TO PREPARE AND COOK THE FISH:

Remove the tarakihi fillets from their packaging and rinse under cold water. Pat dry with a paper towel. Empty the panko crumbs onto a plate. Beat 2 eggs in a shallow bowl with a fork. Cut each fillet into 2 even sized pieces and coat in the egg wash and then roll in the panko crumbs. Heat 2 tbsps of oil and 2 tbsps of butter in a large non-stick frying pan over a medium-high heat. Fry the fish for 1-2 mins on each side, using a fish slice to flip. Once cooked place on a paper towel and season with salt.
TO SERVE:

Arrange chips and crumbed fish on the plates. Serve the SPRING slaw to the side. Dollop the tartare sauce onto the fish.