Quinoa crumbed tarakihi

Name: Quinoa crumbed tarakihi
Cook time: 20 min
Yield: 1
Cuisine: Bow UK

with beetroot slaw and tartare sauce

Ready in around 20 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 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210°c (fan bake).
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, 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 BEETROOT SLAW:

Place the sliced red and green cabbage and grated beetroot into a serving bowl. Just before serving add the lemon dressing, season with salt and pepper and toss to combine.
3. TO CRUMB THE FISH:

Remove the tarakihi fillets from their packaging. Rinse under cold water and pat dry with a paper towel. Cut each fillet into 2 pieces. Place 1-2 Tbsps of GF flour onto a plate and season with some salt. Break the egg into a shallow bowl and whisk with a fork. Spread GF quinoa crumbs onto another plate. Dip each piece of fish in flour and shake off excess, then dip in egg mix allowing the excess to drip off. Place into the quinoa crumb and turn to coat well. Repeat until all the pieces of fish are crumbed.
4. TO COOK THE QUINOA CRUMBED 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 potato chips and beetroot slaw onto a plate then top with quinoa crumbed fillets. Finish with a good dollop of tartare sauce.