Crunchy Lemon Fish Nuggets with Slaw and Veggie Fries

Crunchy Lemon Fish Nuggets with Slaw and Veggie Fries

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, October 11, 2015.
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Crumbed fish nuggets with lemon zest, served with tasty apple coleslaw, and kumara, potato, and carrot veggie fries.

Ingredients

VEGGIE FRIES

  • 400g potatoes, scrubbed
  • 1 red kumara
  • 2 carrots
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

SLAW

  • 1/4 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1/2 teaspoon sugar
  • 2 teaspoons vinegar (e.g. red wine, white wine, cider)
  • 1/2 teaspoon salt
  • 1/2 cabbage, finely shredded until you have 3-4 cups worth
  • 1 apple, core removed and grated

CRUNCHY LEMON FISH NUGGETS

  • 1 1/2 cups panko breadcrumbs
  • 2 teaspoons lemon zest
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup flour, seasoned with teaspoon salt
  • 450g fish fillets
  • 2-3 tablespoons oil (e.g. canola, soy, grapeseed)

TO SERVE

  • 1/2 a lemon, cut into wedges (optional)
  • Tomato sauce

Steps

  1. oven to 220°C. Line two oven trays with baking paper.
  2. Cut potatoes and kumara into 1cm slices (lengthways) then chop each slice into 1cm-thick chips. Trim carrots, then halve and cut into 2cm wide batons. Place vegetables onto prepared trays and toss with olive oil and salt. Bake for 25 minutes or until tender and golden, turning once.
  3. While fries are cooking, prepare the slaw. Mix mayonnaise, lemon juice, sugar, vinegar and salt together in a large bowl until salt and sugar are dissolved. Add cabbage and apple, stir to combine. Set aside.
  4. Mix breadcrumbs and lemon zest in a bowl. Whisk egg and milk in another bowl. Place seasoned flour in a third bowl. Pat fish dry with paper towels and remove any remaining scales or bones. Cut fillets into 4cm pieces. Toss all fish in flour. Dip a few pieces at a time in the egg mixture, followed by the breadcrumbs, shaking off excess as you go. Repeat with remaining fish, and set aside.
  5. When veggie fries are nearly done, heat oil in a large fry-pan (preferably non-stick) on medium to high heat. Fry fish nuggets in batches until golden and cooked through, about 2 minutes each side, adding extra oil if needed.
  6. Place veggie fries, slaw and fish nuggets onto plates. Squeeze lemon juice over fish if desired. Serve with tomato sauce.

Nutritional Information

Energy 2452 kj
586 kcal
Protein 27.8g
Carbohydrate 55.5g
Fat 27.0g