Crunchy Fish Nuggets with Slaw and Veggie Chips

Crunchy Fish Nuggets with Slaw and Veggie Chips

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, September 25, 2016.
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A fun twist to the traditional Kiwi fish & chips!

Ingredients

VEGGIE CHIPS

  • 300g orange kumara, scrubbed
  • 300g potatoes, scrubbed
  • 2 carrots
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

SLAW

  • 1/2 cup mayonnaise
  • 2 teaspoons lemon juice (reserve zest first)
  • 2 teaspoons vinegar (e.g. red wine, white wine, cider)
  • 1/2 teaspoon salt
  • 1/2 cabbage, finely shredded
  • 1 apple, skin on, grated

CRUNCHY FISH NUGGETS

  • 1 1/2 cups panko breadcrumbs
  • Zest of 1 lemons
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup flour
  • 450g fish fillets
  • 2-3 tablespoons oil

TO SERVE

  • 1/2 lemon, cut into wedges
  • 1/4 cup tomato sauce

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 sticks. Place vegetables onto both prepared trays and toss with olive oil and salt. Roast for about 25 minutes, until tender and golden. Swap tray positioning and turn once during cooking.
  3. While veggie chips are cooking, prepare slaw. Mix mayonnaise, lemon juice, vinegar and salt together in a large bowl until salt is dissolved. Add cabbage and apple and 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 scales or bones. Cut fillets into 4cm pieces, place all fish in flour and toss to coat.
  5. Dip a few fish pieces at a time in egg mixture, followed by breadcrumbs, shaking off excess as you go. Repeat with remaining fish pieces and set aside.
  6. When veggie chips have about 10 minutes cook time remaining, heat oil in a medium fry-pan on medium-high heat. Cook fish, in batches, for about 2–3 minutes each side, until golden and cooked through. Turn down heat if crumb starts to burn. Wipe pan between batches and add extra oil as required.
  7. Divide veggie chips, slaw and crunchy fish nuggets between plates. Serve lemon wedges and tomato sauce on the side.

Nutritional Information

Energy 2370 kj
566 kcal
Protein 29.4g
Carbohydrate 55.9g
Fat 24.1g