Herb crusted fish fillets with creamy potato salad

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Herb crusted fish fillets with creamy potato salad
  • 0:30 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Crunchy fish fillets are combined perfectly with this warm potato salad.

Featured in
Coles Magazine, Main recipes

Ingredients

  • 1 cup plain flour
  • 1 cup fresh herbs (use combination of two herbs, such as dill and parsley), chopped
  • 4 (about 125g each) white fish fillets
  • 700g baby potatoes, even sized
  • 1/4 cup sour cream
  • 1/4 cup S&W whole egg mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 tablespoon white wine vinegar
  • 2 eggs, lightly beaten
  • Vegetable oil, to shallow fry
  • 350g packet summer salad kit
  • Lemon wedges, to serve
  • 3 spring onions, sliced

Method

  • Step 1
    To make Creamy Potato Salad: Cook the potatoes in a large pan of boiling water for 8-10 mins until tender. Drain and leave until cool enough to handle. Cut in halves (or quarters if large). Combine the sour cream, mayonnaise, mustard, vinegar and spring onions in a large bowl. Add the potatoes and toss to coat. Season with salt and pepper to taste and set aside.
  • Step 2
    Combine flour and herbs on a plate and season with salt and pepper to taste. Dip fish into egg, then press into herb mixture, shaking of the excess. Heat 5mm oil in a large non-stick frying pan. Cook half the fish for 2-3 mins each side. Repeat with remaining fish.
  • Step 3
    Prepare the Coles Summer Salad by tossing with the dressing and coconut provided with the kit. Serve salad with the fish, potato salad and lemon wedges.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles

Source: taste.com.au

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