Lemon Crumbed MSC Snapper with Twice Cooked Potato Wedges
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Transcript of Lemon Crumbed MSC Snapper with Twice Cooked Potato Wedges
Lemon Crumbed MSC Snapper with Twice Cooked Potato Wedges
1. Portion fish onto 4 equal size pieces.
2. In a bowl, combine panko crumbs, lemon zest, chopped thyme and salt and pepper to taste.
3. Carefully press one side of each piece of fish into the crumb mixture and lay on a lined baking tray, crumb side up.
4. In a medium-large pot, heat oil to 160°C. While oil is heating, cut potato into equal size wedges (around 8-10 pieces). Blanch wedges in hot oil for 5-7 mins. Test with a poker to ensure they are ¾ cooked and then drain on paper and reserve to one side
5. 5. In a 200°C preheated oven, cook the fish for 5-7 mins.
METHOD
MSC Snapper Fillets
Panko Breadcrumbs
Lemon Zest
Fresh Thyme, Chopped
Caramelised Lemon
Large Potato, Cut Into Wedges
AAustralian Canola Oil For Frying
Salt And Pepper
Tartare Sauce
200 g
60 g
1 each
2 sprigs
1
1
4400 mL
50 g
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INGREDIENTS
SERVES: 1
PREP TIME: 1 hour
© Birch & Waite Foods Pty Ltd 2019
6. Turn temperature of oil up to 180°C, cook chips for a second time for 2-3 mins. Take out once they are golden brown and crispy and keep warm.
7. Heat a small griddle pan. When hot, place the lemon halves cut side down to caramelise.
8. Arrange fish and lemon on a plate, accompany with Birch & Waite Tartare Sauce. Serve crispy potato wedges on the side.
