Spicy Crumbed Fish with Coleslaw and Warm Tortillas

, from Issue #46. August, 2015
Photography by Manja Wachsmuth.
    Spicy Crumbed Fish with Coleslaw and Warm Tortillas

    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. 

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