Crispy Fish Lettuce Wraps with Tartare Potato Salad

Crispy Fish Lettuce Wraps with Tartare Potato Salad

Ready in 30 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, December 1, 2019.
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Ingredients

Potatoes

  • 200g baby potatoes, cut into quarters
  • 1/2 pack tartare sauce

Onions

  • 1/2 red onion, thinly sliced
  • 1 Tbsp vinegar
  • 1 Tbsp water
  • 1/2 tsp sugar

Fish

  • 1 pack market fish
  • 1 Tbsp flour
  • 1 egg
  • 1 pack almond breadcrumbs

To Serve

  • 1 baby cos lettuce, leaves separated
  • 1/2 Lebanese cucumber, thinly sliced
  • 1/2 carrot, peeled into ribbons or grated
  • Remaining tartare sauce

Steps

  1. Bring a large pot of salted water to the boil. Prep & cook potatoes. Place potatoes in pot of boiling water and cook for about 12 minutes, until tender. Drain (run under cold water if you prefer your salad cool) and transfer to a bowl with first measure of tartare sauce. Toss to combine and season to taste.
  2. Prep onions. In a small pot, combine all quickled onion ingredients with a pinch of salt. Bring to a simmer on medium-high heat. Cook for 2 minutes, remove from heat and set aside to pickle. Drain before serving.
  3. Prep veggies to serve.
  4. Prep & cook fish. Pat fish dry and remove any scales or bones. Cut larger fillets in half, season and toss in a bowl with flour measure. Add egg and toss to coat. Place almond breadcrumbs in a second bowl and crumb fish, shaking off any excess egg as you go.
  5. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish for 2-3 minutes, each side, depending on thickness, until golden and just cooked through. Wipe plan clean between batches. Season with salt.
  6. Serve lettuce leaves filled with fish, veggies, onion and remaining tartare sauce. Serve potato salad on the side.

Nutritional Information

Energy 2996 kj
716 kcal
Protein 46.0g
Carbohydrate 53.2g
Fat 34.6g