Crunchy fish bites with mushy pea, potato & feta salad
Appliance/Function:
Equipment
- 1 Steamer pot
- 3 Shallow bowls or plates
- 1 Large bowl
- 1 Large frypan
Ingredients
Potatoes
- 600 g potatoes
Fish
- 600 g white fish fillets skinless, boneless
- ⅓ cup cornflour
- 2 eggs
- 1 cup panko breadcrumbs or gluten-free breadcrumbs
- 1 tbsp olive oil
Peas
- 2 cups frozen peas
- 1 tbsp olive oil
Salad
- 1 lemon
- 1 bunch parsley
- 2 tsp wholegrain mustard
- 2 tbsp mayonnaise
- 80 g feta cheese
Instructions
Before you start
- Bring a steamer pot of hot tap water to the boil.
Cook potatoes
- Peel 600 g potatoes and slice any larger ones in half. Add to the steamer pot and cook for 10-12 minutes, until only just tender - don't overcook! Set potatoes aside to cool for a bit before slicing them into rings, about 1cm thick. Reserve the steamer pot with water.
Prep fish
- Meanwhile, pat 600 g white fish fillets dry then cut it into bite-sized pieces. Add ⅓ cup cornflour to a plate or shallow bowl and season with salt and pepper. Whisk the 2 eggs in a separate shallow bowl and add 1 cup panko breadcrumbs to a third shallow bowl. Coat the fish bites in the four, then dip into the egg to coat and then firmly press into the breadcrumbs to coat.
Cook peas
- When the potatoes are done, bring the reserved steamer pot back to a boil (top up the water if needed). Cook 2 cups frozen peas for 4 minutes or until very tender. Transfer the peas to a large bowl and lightly mash with the 1 tbsp olive oil.
Cook fish
- Heat 1 tbsp olive oil in a large frypan on medium-high heat. Cook the fish bites for 2-4 minutes on each side (depending on thickness), or until golden and cooked through.
Make salad
- To the large bowl with mushy peas, grate in 1 lemon zest then squeeze in the lemon juice. Roughly chop 1 bunch parsley leaves, discarding the stems. Add 2 tsp wholegrain mustard and 2 tbsp mayonnaise. Stir to combine and season to taste with salt and pepper. Then add the sliced potatoes and crumble in 80 g feta cheese, very gently stir to combine.
To serve
- Divide the crispy fish bites with warm mushy peas, potato and feta salad between plates. Use your favourite sauce for dipping the fish!
Nutrition
Calories: 600kcal | Carbohydrates: 62g | Protein: 47g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 176mg | Sodium: 562mg | Potassium: 1.494mg | Fiber: 10g | Sugar: 8g | Calcium: 235mg | Iron: 6mg