Coconut gurnard fish fillet with parmesan chips
Serving
2
Prep Time
45 minutes
Coconut gurnard fish fillet with parmesan chips is a delicious meal for any occasion. The lean and firm gurnard is shallow fried and paired with a nice savoury parmesan chip that is great for kids too! Recipe inspired by Viva over here.
INGREDIENTS
- 250g The Meat Club Gurnard Fish Fillet
- 600g potatoes, cut into sticks
- 2 Tbsp olive oil
- 1 cup grated parmesan cheese
- 1 ½ cups breadcrumbs
- ½ cup desiccated coconut
- 1 egg, beaten with 2 Tbsp water
- Salt and pepper
- ¼ cup flour
- 2 cup peas
- 2 Tbsp butter
- ¼ cup water
- 2 Tbsp oil for cooking
- Lime wedges to serve
PREPARATION
- Preheat an oven to 180C. Line a flat roasting tin with baking paper.
- Place the potatoes on the tray. Rub over the oil and place into the oven for 20 minutes. Then sprinkle with the cheese and cook for a further 20 minutes until golden and crisp.
- Combine the breadcrumbs and coconut on a flat dish. Season the egg with salt and pepper. Dust the fish fillets with flour, dip into the egg and roll in the breadcrumb mixture.
- Place peas and 1 tablespoon butter with ¼ cup water in a microwave dish. Cover and cook for four minutes. Season and mash.
- Heat the remaining butter and oil in a frying pan. Cook the fish in batches for 2-3 minutes’ side depending on the thickness of the fillets.
- Serve with potatoes, mashed peas and lime.
You may also like
Persian Spiced Fish with Pomegranate and Feta
This recipe of Persian spiced fish with pomegranate and fets from Ambassador ...
View RecipeHot Smoked Salmon Chilli and Lemon Salad
This refreshing Hot Smoked Salmon Chilli and Lemon Salad packs some heat from ...
View RecipeHot Smoked Salmon with Pesto & Zoodles
Our go-to mid week family favourite meal. This Hot Smoked Salmon with Pesto & ...
View Recipe