Recipes -

HomeAll recipes •Crumbed Fish with Sweet Potato Chips & Beetroot Slaw - Orgran
Crumbed fish with sweet potato chips and beetroot slaw

Crumbed Fish with Sweet Potato Chips & Beetroot Slaw - Orgran


SHARE THIS RECIPE

Ingredients

  • Chip Ingredients:
  • 1 large sweet potato
  • 2 -3 cloves of garlic
  • 1 -2 tbsp olive oil
  • 2 teaspoons salt
  • 1 teaspoon cracked black pepper
  • Fish Ingredients:
  • 2 x 150 g firm white fish fillets, skin off
  • 2 eggs
  • ½ cup Orgran Rice Crumbs
  • ½ cup Orgran All Purpose Plain Flour
  • 2 tablespoons olive oil
  • ½ tsp salt
  • Beetroot Slaw Ingredients:
  • canned beetroot
  • ½ small red cabbage
  • 1 small red onion
  • 1 green chilli
  • 1 bunch of flat leaf parsley
  • greek yogurt
  • 1 tablespoon squeeze of lemon juice
  • 1 garlic clove

Method

  • Sweet Potato Chips:
  • 1. Pre-heat oven in 180°C/350°F.
  • 2. Cut the chosen potatoes into chips or wedges and place on a baking tray.
  • 3. Add the garlic and olive oil and spread it onto all the chips with your hands.
  • 4. Arrange the chips so they are spread apart and crack black pepper on top.
  • 5. Bake for 10 minutes on each side.
  • Crumbed Fish:
  • 1. Whisk the No Egg in a large, shallow bowl with the required water and season.
  • 2. Place the rice crumbs in a similar bowl and the flour in a third bowl.
  • 3. Coat your fish in the flour – shaking off any excess – then dip in the egg and then finally coat in the crumbs.
  • 4. Heat the oil in a frying pan over a high heat, add the fish, and cook until golden, about 2 minutes depending on the thickness, then flip.
  • 5. Cook for another 2 minutes. Season, then drain on paper towel.
  • 6. To test if the fish is cooked, run a small, sharp knife through the thickest part. It should go all the way through and the flesh should look opaque.
  • Beetroot Coleslaw:
  • 1. Finely slice canned beetroot and red onion. Finely shred ½ small red cabbage.
  • 2. Stir together in a large bowl with a finely chopped green chilli and most of a bunch of fresh flatleaf parsley, chopped.
  • 3. Mix Greek yogurt in a small bowl with a squeeze of lemon juice, a crushed garlic clove and seasoned as desire.
  • 4. Top the slaw mix with the yogurt or place on the side.
  • To Serve:
  • Assemble the fish, chips and slaw on a plate and serve with your favorite dipping sauce. Enjoy.