Fish Nuggets with Tartare Sauce, Kumara Chips and Carrot Broccoli Toss

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil.
2. Toss kumara with a drizzle of olive oil on prepared tray. Season with salt and pepper and bake for about 25 minutes or until kumara is tender and golden. Turn once during cooking.
3. Place seasoned flour in a plastic bag; whisk egg in a medium bowl; place cornflakes in a separate plastic bag or medium bowl. Pat fish dry with paper towels and remove any remaining scales or bones, cut into bite-sized pieces (3–4cm). Place fish in bag with flour and toss to coat well, shake off excess, then coat in egg, then in cornflakes. Set aside on a clean, dry, plate.
4. Cook broccoli and carrots in pot of boiling water for about 4 minutes or until just tender. Drain, toss though butter and season with salt and pepper.
5. While vegetables cook; heat oil in a large fry-pan (preferably nonstick) on medium heat. Cook fish nuggets, in batches, for 1–2 minutes each side until golden and just cooked through. Add extra oil to pan as required. Set aside on paper towels to drain. Season with salt.
6. Divide kumara chips and fish nuggets between plates. Serve with vegetables and a dollop of tartare sauce on the side. Squeeze over lemon juice just before eating (if desired).