Crunchy Lemon Fish Nuggets with Slaw and Veggie Fries

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Cut kumara and potatoes into 1cm-thick chips. Trim carrots, 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 veggie 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 flour in a third bowl and season with salt and pepper. Pat fish dry and remove any remaining bones. Cut fillets into 4cm chunks. 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 pieces, 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. Drizzle lemon juice over fish if desired. Serve with tomato sauce.