Cornflake-crumbed fish with sweet potato chips
Please log in to save or rate. Serves: 1Time to make: 50 mins (Hands-on time: 15 mins, Cooking time: 35 mins), plus 15 mins chilling
Total cost: $6.75 / $6.75 per serve
(at time of publication)
- 1/3 cup cornflakes
- 1 tablespoon LSA (see tip)
- zest of 1/2 lemon, plus lemon wedges, to serve
- 1/4 teaspoon Cajun seasoning
- 1 tablespoon finely chopped flat-leaf parsley, plus extra, to garnish
- 1 tablespoon wholemeal flour
- 1 egg white, beaten
- 130g snapper fillets
- 1/2 medium (about 150g) sweet potato, scrubbed, cut into wedges
- olive-oil spray
- pinch of smoked paprika
- 2 cups garden salad, to serve
Nutritional information (per serve)
Instructions
Step 1 Blitz cornflakes in a small food processor to make fine crumbs, then transfer to a shallow bowl with LSA, lemon zest, seasoning and chopped parsley; mix well.
Step 2 Place flour and egg white in separate shallow bowls. Dip fish into flour to coat, then into egg white, shaking off any excess, and then into crumbs. Place fish in fridge to chill for 15 minutes.
Step 3 Meanwhile, preheat oven to 190°C and line a medium baking tray with baking paper. Arrange potato wedges on side of tray in an even layer; spray with olive oil, sprinkle with paprika and bake for 30–35 minutes, or until golden.
Step 4 Add fish to tray and spray with olive oil; cook for 15–20 minutes, or until fish is cooked through and crumbs are golden.
Step 5 Garnish fish with parsley and serve with sweet potato wedges, salad and lemon wedges.
HFG tip
LSA is a mix of ground linseeds, sunflower seeds and almonds. Most supermarkets stock it in the health-food aisle.
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