Posh Australian Barramundi and Chips

Nutrition per serve

Ingredients

• 2pcs potato
• 10g country seasoning
• 10g capers
• 1pcs lemon
• 130g natural yoghurt
• 40g panko breadcrumbs
• 300g Australian barramundi fillets
• 200g cabbage
• 1pcs granny smith apple
• 1bunch parsley
• 15ml olive oil
• 3ml dijon mustard
• 15ml plain flour
• 1pcs egg
• 1pcs neutral-flavoured oil, for shallow frying

Method

1. Step 1 — Prep and cook chips
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Cut the unpeeled potatoes into 5mm-thick chips. Put the chips on the lined tray, drizzle with 1 tbs olive oil, scatter with 1 tsp country seasoning, season with pepper and toss to coat. Roast for 25 mins or until golden and tender.
2. Step 2 — Make yoghurt tartare
   While the chips are cooking, finely chop the capers. Finely grate the zest of half the lemon, then juice the half. Cut the remaining lemon into wedges. Combine the yoghurt, capers, lemon zest and ½ tsp dijon mustard in a bowl and season with salt and pepper.
3. Step 3 — Prep and crumb fish
   Put 1 tbs flour in a dish. Whisk 1 egg in a bowl. Combine breadcrumbs and remaining country seasoning in a separate dish. Pat fish dry with paper towel. (If you wish to remove skin, make an incision with a knife between fish flesh and skin. Grip skin tightly and slice in a downward motion). Dust fish with flour, shake off excess, then dip in egg and coat in breadcrumbs.
4. Step 4 — Cook fish
   Heat 1cm oil in a medium deep frypan over medium heat. Cook the fish for 3-4 mins each side until golden and cooked through (cooking times may vary depending on thickness of fillets). Drain the fish on paper towel, then season generously with salt.
5. Step 5 — Prep slaw
   Meanwhile, finely shred the cabbage with a sharp knife. Slice half the apple* lengthwise. Stack the slices and cut into matchsticks. Reserve a few whole parsley leaves, then coarsely chop the remaining leaves and finely chop the stems.
6. Step 6 — Toss slaw and serve
   Put the cabbage, apple, chopped parsley leaves and stems and 1 tbs lemon juice in a large bowl. Season with salt and pepper and toss to combine. Divide the fish, chips and slaw among plates and scatter with the reserved parsley leaves. Serve with the yoghurt tartare and lemon wedges.

Allergens

Sulphites, Gluten, Wheat, Egg, Milk, Fish