Popcorn Fish Bites with Potato Rounds and Aioli

Popcorn Fish Bites with Potato Rounds and Aioli

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, October 14, 2018.
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Ingredients

Potato Rounds

  • 600g baby potatoes
  • 2 tsp sumac (optional, adults)

Popcorn Fish Bites

  • 450g market fish
  • 2 Tbsp GF cornflour
  • 1 egg
  • 1 cup panko breadcrumbs

Salad Dressing

  • 2 tsp olive oil
  • 1 tsp white wine vinegar
  • ¼ tsp honey

Salad

  • ½ iceberg lettuce
  • 1/3 baby spinach
  • 1 apple
  • ½ telegraph cucumber
  • 1 carrot

To Serve

  • 100g aioli

Have Handy

  • olive oil
  • pepper
  • salt

Steps

  1. Prep and cook potatoes Preheat oven to 230oC. Cut potatoes into 0.5cm rounds. Toss rounds on a lined oven tray with a drizzle of oil and sumac. Season and cook for 20-25 minutes, until golden and crispy. Turn once to ensure even cooking. Check on rounds to ensure they don’t burn.
  2. Prep fish Pat fish dry and remove any scales or bones. Dice fish 3cm, then add to a medium bowl with ½ tsp salt and cornflour. Toss to coat well. In a small bowl, whisk egg, then add to bowl with fish. Toss fish gently to coat well.
  3. Crumb fish Place breadcrumbs in a small bowl. Place handfuls of fish into the breadcrumbs and coat well.
  4. Make dressing and salad In a medium bowl, mix all salad dressing ingredients together. Shred lettuce; thinly slice spinach and apple; dice cucumber 1cm; grate carrot. Add all to the bowl with dressing and toss to combine. Season to taste.
  5. Cook fish Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook fish for 1–2 minutes each side, until golden and cooked through.
  6. Serve potato, fish and salad on plates, then dollop aioli on the side.

Nutritional Information

Energy 1891 kj
452 kcal
Protein 28.9g
Carbohydrate 41.2g
Fat 23.2g