Lemon Crumbed MSC Snapper with Twice Cooked Potato Wedges
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.