Ingredients
- 800g white fish fillets, such as hapuka
- 1/2 cup (75g) plain flour
- 2 eggs, lightly whisked
- 1 1 /2 cups (105g) fresh breadcrumbs (made from day-old bread)
- 1 cup (70g) finely grated parmesan
- 1/4 cup chopped flat-leaf parsley
- 1/2 lemon
- 8 (about 200g) marinated artichokes, drained, juice reserved, halved
- 1 tablespoon caperberries, stalks removed
- 1/4 cup flat-leaf parsley leaves
- 1 cup (250ml) vegetable oil, to shallow-fry
- Lemon wedges, to serve
- Mesclun salad leaves, to serve
Method
- Step 1Use a sharp knife to slice fish into 12 thick ‘fingers’, about 2-3cm wide and 12cm long. Place flour and eggs in separate shallow bowls. Combine the breadcrumbs, parmesan and parsley in a shallow bowl. Season with salt and pepper.
- Step 2Dip a fish ‘finger’ in the flour and shake off any excess. Dip fish in egg mixture then breadcrumb mixture, pressing down firmly to coat. Place coated fish on a tray. Repeat with remaining fish, flour, egg and breadcrumb mixture. Cover with plastic wrap and place in the fridge for 10 minutes to set.
- Step 3Meanwhile, use a zester to remove rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from the lemon. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the lemon. Combine artichokes, 1 tablespoon reserved artichoke juice, lemon zest and juice, caperberries and parsley leaves in a small bowl.
- Step 4Heat the oil in a large frying pan over medium-high heat. Add one-third of the fish and cook, turning occasionally, for 5 minutes or until golden brown and cooked through. Transfer to a plate lined with paper towel. Repeat in 2 more batches with remaining fish.
- Step 5Serve fish with artichoke and caperberry salsa, lemon wedges and salad leaves, if desired.
Nutrition
4024 kj
Energy
71g
Fat Total
13g
Saturated Fat
48g
Protein
810.74mg
Sodium
2g
Carbs (sugar)
32g
Carbs (total)
All nutrition values are per serve
- Author: Cynthia Black
- Image credit: Amanda McLauchlan
- Publication: Notebook:
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