Crumbed flathead with crunchy slaw


Think of this as a cold-weather take on fish and chips. A crunchy slaw adds texture and keeps things light and fresh, while the roast potatoes are a much easier proposition than deep-fried chips.

You'll need

700 gm floury potatoes, such as sebago, scrubbed, thinly sliced 2 tbsp olive oil, plus extra for frying 70 gm coarse sourdough breadcrumbs or panko crumbs Finely grated rind of ½ lemon, plus extra wedges to serve 1 tbsp finely chopped thyme 500 gm flathead fillets, cut into rough 10cm pieces, or four 150gm skinless blue-eye fillets 2½ tbsp Dijon mustard   Crunchy slaw 1 celeriac, cut into julienne 1 Granny Smith apple, cut into julienne 1 pale celery stalk, thinly sliced, leaves torn ¼ white cabbage, thinly sliced on a mandolin ¼ Spanish onion, thinly sliced 2½ tbsp extra-virgin olive oil 2 tbsp crème fraîche Finely grated rind and juice of ½ lemon, or to taste

Method

  • 01
  • Preheat oven to 200C and put a roasting pan into heat. Combine potato and olive oil in a bowl, season to taste, then add to hot pan and shake to spread out evenly. Roast until golden brown and tender (15-20 minutes). Season to taste.
  • 02
  • Meanwhile, combine breadcrumbs, lemon rind and thyme in a bowl and season to taste. Brush fish with mustard, then toss in crumb mixture to coat evenly.
  • 03
  • For slaw, combine ingredients in a bowl, season to taste and toss well to combine.
  • 04
  • Heat a good splash of oil in a large frying pan over medium-high heat, add fish and fry, turning occasionally, until golden brown and cooked through (3-4 minutes). Serve with roast potatoes, slaw and lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2017

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