Why wait for the weekend to cook for friends? Here’s how to dress up everyday ingredients to create a dinner that is dazzling and delicious.
Ingredients
- 150g (1 cup) plain flour
- 2 eggs, lightly whisked
- 2 tablespoons chopped fresh dill
- 95g (1 1/2 cups) fresh breadcrumbs
- 40g (1/2 cup) shredded parmesan
- 800g skinless white fish fillets, cut into 12 strips
- 1 large pink grapefruit
- 4 qukes, peeled into ribbons
- 1 large avocado, halved, stone removed, peeled, thinly sliced
- 1 tablespoon extra virgin olive oil
- Fresh dill sprigs, to serve
- Olive oil, to shallow-fry
Method
- Step 1Place the flour and egg in separate bowls. Combine the chopped dill, breadcrumbs and parmesan on a large plate.
- Step 2Dip 1 fish piece in flour. Shake off excess. Dip in egg, then breadcrumb mixture, pressing firmly to coat. Place on a baking tray. Repeat with remaining fish. Place in fridge for 10 minutes to chill.
- Step 3Use a zester, or a vegetable peeler and a small sharp knife, to cut the grapefruit rind into thin strips. Holding the grapefruit over a bowl to catch any juice, cut into segments. Add the grapefruit rind and segments to the juice in the bowl.
- Step 4Add the quke, avocado and oil to the grapefruit mixture. Season with salt and pepper. Toss to combine. Sprinkle with dill sprigs.
- Step 5Add enough oil to a large deep frying pan to reach a depth of 1cm. Heat over medium-high heat. Cook half the fish for 3 minutes each side or until golden and cooked through. Transfer to a tray lined with paper towel. Repeat with remaining fish. Serve with the salad.
Nutrition
3260 kj
Energy
39g
Fat Total
8.5g
Saturated Fat
4g
Fibre
64g
Protein
42g
Carbs (total)
All nutrition values are per serve
- Author: Cynthia Black
- Image credit: Brett Stevens
- Publication: Australian Good Taste
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