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Herb crusted fish fillets with creamy potato salad
Herb crusted fish fillets with creamy potato salad
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Crispy fish fillets paired with comforting potato salad.
Ingredients:
  • 250.00 ml plain flour
  • 250.00 ml fresh herbs (use combination of two herbs, such as dill and parsley), chopped
  • 4 (about 125g each) white fish fillets
  • 700g baby potatoes, even sized
  • 58.75 gm sour cream
  • 61.88 gm whole egg mayonnaise
  • 11.80 gm Dijon mustard
  • 20.00 ml white wine vinegar
  • 2 eggs, lightly beaten
  • Vegetable oil, to shallow fry
  • 350g packet summer salad kit
  • Lemon wedges, to serve
  • 3 spring onions, sliced
Instructions:
  • For Creamy Potato Salad: Boil the potatoes until tender, then drain and let them cool. Cut them in halves or quarters. Mix sour cream, mayonnaise, mustard, vinegar, and spring onions in a bowl. Add potatoes and mix well. Season with salt and pepper, then set aside.
  • On a plate, mix flour and herbs, then season with salt and pepper. Dip fish in beaten egg, coat with herb mixture, and shake off excess. In a large non-stick frying pan, heat 5mm of oil. Cook half of the fish for 2-3 minutes on each side. Repeat with the remaining fish.
  • Toss the Coles Summer Salad with the provided dressing and coconut from the kit. Serve alongside the fish, potato salad, and lemon wedges.

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