Spicy Crumbed Fish with Coleslaw and Warm Tortillas
Photography by Manja Wachsmuth.
You can also use this lightly spiced buttermilk and panko crumb on chicken and pork schnitzels.
Serves: 4
INGREDIENTS
500 grams firm white fish, I used gurnard
¾ cup buttermilk
1 teaspoon Dijon mustard
2 cloves garlic, crushed
pinch cayenne or chilli pepper
sea salt and freshly ground pepper
1½ cups panko crumbs
Coleslaw
3 cups shredded cabbage, I used red and green
2 spring onions, thinly sliced
1 carrot, julienned or grated
1 apple, julienned
¼ cup chopped coriander
Dressing
¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 clove garlic, crushed
3 tablespoons chopped gherkins
To finish
vegetable oil and butter for cooking
warm tortillas for serving
lemon or lime wedges for serving
METHOD
Fish: Cut the fish into thick fingers. Combine the buttermilk, mustard, garlic and cayenne in a dish and season well. Add the fish and turn to coat. Set aside for 10 minutes.
Place the crumbs in a separate dish. Lift the fish out of the buttermilk, letting the excess drip back into the dish. Coat in the breadcrumbs, pressing them on to adhere.
Heat ¼ cm of oil and a knob of butter in a sauté pan over a medium heat and cook the fish in batches until golden and crisp and just cooked through. Drain on paper towels and place in a warm oven while you cook the remaining fish.
Coleslaw: Put all the coleslaw ingredients in a large bowl and toss to combine. Whisk the dressing ingredients together, season and toss through the coleslaw.
To serve: Place the fish and coleslaw on plates and serve with the warm tortillas and lemon wedges for squeezing over the fish.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!