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Crispy fish with salt & vinegar wedges & cucumber salad recipe Family-Friendly Meal Planning Subscription Weekly Shoppable Dinner Recipes Easy Meal Plans with Shopping Lists

Crispy fish with salt & vinegar wedges & cucumber salad

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Oven tray
  • Baking paper
  • 2 Shallow bowl
  • 1 Plate
  • 1 Large bowl
  • 1 Frypan

Ingredients

Wedges

  • 800 g potatoes or frozen wedges
  • 1 tbsp olive oil
  • 2 tbsp apple cider vinegar

Fish

  • 500 g fish fillets or chicken breast, skinless, boneless
  • ¼ cup cornflour
  • 2 eggs
  • 1 cup panko breadcrumbs or gluten-free breadcrumbs
  • 1 tbsp olive oil

Salad

  • 1 lemon
  • 1 apple
  • 1 cucumber
  • 1 cup mixed green salad
  • 1 tbsp olive oil

To serve

  • ¼ cup tartare sauce or tomato sauce

Instructions

Before you start

  • Preheat oven to 220°C or 210°C fan bake. Line an oven tray with baking paper.

Make wedges

  • Slice the unpeeled 800 g potatoes into 1cm thick wedges. Place the wedges on the prepared oven tray, drizzle with 1 tbsp olive oil and season with salt and pepper and toss to coat. Arrange in an even layer and cook for 22-25 minutes, or until golden and tender. Remove from the oven and add 2 tbsp apple cider vinegar and a generous pinch of salt. Toss to coat.

Prep fish

  • Lay 500 g fish fillets on a board, and pat dry with a paper towel, remove any bones or scales. Add ¼ cup cornflour to a shallow bowl or plate. Whisk 2 eggs in a separate shallow bowl and add 1 cup panko breadcrumbs to a separate plate. Coat the fish in the cornflour, then dip into the egg to coat and then press into the breadcrumbs firmly to coat.

Make salad

  • Cut 1 lemon into wedges. Thinly slice 1 apple. Roughly chop 1 cucumber. In a large bowl combine apple, cucumber, 1 cup mixed green salad, a squeeze of lemon juice and 1 tbsp olive oil. Season with salt and pepper and toss to combine.

Cook fish

  • When the wedges have 10 minutes of cooking time remaining, heat 1 tbsp olive oil in a large frypan on medium-high heat. Cook the fish for 4-5 minutes on each side (depending on thickness), or until golden and cooked through. Transfer to a paper towel-lined plate to drain.

To serve

  • Divide the crispy fish, salt & vinegar wedges and cucumber salad between plates. Serve with tartare sauce and remaining lemon wedges on the side.

Nutrition

Calories: 560kcal | Carbohydrates: 65g | Protein: 36g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 145mg | Sodium: 329mg | Potassium: 1554mg | Fiber: 8g | Sugar: 10g | Calcium: 115mg | Iron: 4mg