- 400g firm white fish fillets (such as basa)
- 75g (1/2 cup) plain flour
- 1 egg, lightly whisked
- 70g (3/4 cup) dried (packaged) breadcrumbs
- Olive oil spray
- 100g snow peas, trimmed
- 100g sugar snap peas, trimmed
- 150g (1 cup) frozen peas
- 2 shallots, ends trimmed, thinly sliced
- 1/4 cup fresh mint leaves
- 2 tablespoons natural yoghurt
- 1 tablespoon fresh lemon juice
- Step 1Preheat oven to 180°C. Line 2 large baking trays with non-stick baking paper. Cut each fish fillet in half diagonally. Place flour, egg and breadcrumbs in 3 separate shallow bowls.
- Step 2Dip 1 piece of fish in flour. Shake off excess. Dip in egg, then in breadcrumbs, pressing firmly to coat. Place on the lined tray. Repeat with the remaining fish, flour, egg and breadcrumbs. Spray the fish with olive oil spray. Bake, turning once halfway through cooking, for 10 minutes or until crisp and golden.
- Step 3Meanwhile, bring a pan of salted water to the boil. Add snow peas, sugar snap peas and frozen peas, and cook for 2-3 minutes or until bright green and tender crisp. Drain and refresh under cold running water. Place in a bowl. Add shallot and mint. Toss to combine. Combine yoghurt and lemon juice in a bowl.
- Step 4Divide the fish and pea salad among serving plates. Top with the yoghurt mixture and season with salt and pepper to serve.
((( Variation: ))) Chicken schnitzel & chips: Omit all of the peas and shallots. Replace the fish with 400g uncrumbed chicken schnitzel. Replace yoghurt with mayonnaise and stir in the mint. Cut 600g potatoes into 2cm-thick wedges. Toss in oil. Bake for 20 minutes. Add the chicken to the oven and continue cooking the chips and chicken for 10 minutes or until the chicken is cooked through.
- Author: Heidi Flett
- Image credit: Rob Palmer
- Publication: Australian Good Taste