Serves: 1
Prep time: 1 hour
| MSC Snapper Fillets | 200 g |
| Panko Breadcrumbs | 60 g |
| Lemon Zest | 1 each |
| Fresh Thyme, Chopped | 2 sprigs |
| Caramelised Lemon | 1 |
| Large Potato, Cut Into Wedges | 1 |
| Australian Canola Oil For Frying | 400 mL |
| Salt And Pepper | |
| Tartare Sauce | 50 g |
| For Home Cooks: Rich Tartare Seafood Sauce |
Method
- Portion fish onto 4 equal size pieces.
- In a bowl, combine panko crumbs, lemon zest, chopped thyme and salt and pepper to taste.
- Carefully press one side of each piece of fish into the crumb mixture and lay on a lined baking tray, crumb side up.
- 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.
- In a 200°C preheated oven, cook the fish for 5-7 mins.
- 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.
- Heat a small griddle pan. When hot, place the lemon halves cut side down to caramelise.
- Arrange fish and lemon on a plate, accompany with Birch & Waite Tartare Sauce. Serve crispy potato wedges on the side.
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