Popcorn Fish with Potato Rounds and Lemon Mayo

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium-high (if using). Toss potato rounds with a drizzle of oil and sumac (if using) on prepared tray. Season with salt and cook for 20-25 minutes, until golden and crispy. Turn once to ensure even cooking (check on often rounds to ensure they don’t burn).
2. Pat fish dry and remove any remaining scales or bones. Dice fish 3cm and add to a medium bowl, along with salt and cornflour and toss to coat well. In a small bowl, whisk egg then add to bowl with fish and toss gently to coat well.
3. Place breadcrumbs in a shallow bowl or plate. Place handfuls of fish into the breadcrumbs and toss to coat well. Set aside.
4. Mix all dressing ingredients together in a medium bowl. Thinly slice capsicums, spinach and apples (discard cores), add all to bowl with dressing and toss to combine.
5. Heat a drizzle of oil in a large fry-pan on medium high heat, or use BBQ hot plate. Cook fish for 1-2 minutes each side, until golden and cooked through. Mix all lemon mayo ingredients together in a small bowl.
6. To serve, divide potato rounds, popcorn fish bites and salad between plates. Serve a dollop of lemon mayo on the side to dip the potato rounds and popcorn fish into. Squeeze over lemon wedges (if using).