Quinoa crumbed gurnard

Name: Quinoa crumbed gurnard
Cook time: 25 min
Yield: 4
Cuisine: London, England

with potato chips and tartare sauce

Ready in around 25 mins

RECIPE FACT:

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:

1. TO COOK THE POTATO CHIPS:
Line an oven tray with baking paper. Gently empty the bag of steamed potato chips onto the tray and pat dry to remove excess moisture then drizzle with oil and season with salt and pepper. Cook in the oven for 15 mins, turn the chips over and cook for a further 10-12 mins.
2. TO PREPARE THE VEGETABLES:
Peel, trim both ends then grate the carrots. Place into a salad bowl, add the sliced red and green cabbage. Remove the parsley leaves discarding their stalks then chop finely. Add to the salad bowl and just before serving, pour the lemon vinaigrette, season with salt and pepper and mix to combine.
3. TO CRUMB THE FISH:
Remove the gurnard fillets from their packaging. Cut each fillet into 2 pieces. Place 1 cup of flour onto a plate and season with salt. Break the egg into a shallow bowl and whisk with a fork. Spread the quinoa crumb onto another plate. Dip each piece of fish in flour and shake off the excess then dip in the egg mix, allowing the excess to drip off. Place into the quinoa crumb and turn to coat well. Repeat until all pieces of fish are crumbed.
4. TO COOK THE FISH:
Place a non-stick frying pan over a medium-high heat with a generous pour of oil. Once hot, add the crumbed fish and cook for 2-3 mins on each side until golden - adjusting the heat if necessary.
TO SERVE:
Place the potato chips and slaw onto plates. Top with the quinoa crumbed fish and dollop over tartare sauce.