Fish fillets with parsnip chips & curried mayonnaise
Fish
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Fish fillets coated in a “skinny batter”, keeping the moisture in! Served with a crunchy cucumber and apple salad, parsnip chips and a creamy curry mayonnaise.

No Fish option - replacement is chicken tenderloins.
1. Set oven to 200ºC.
Cut parsnips into chips. Toss on lined oven tray with 1 tbsp oil, salt and pepper. Roast in oven for 20 minutes until golden. .

2. Combine 1/2 cup mayonnaise with 1 tsp curry powder. Set aside.

3. Deseed and dice cucumber. Dice apple. Finely slice sprouts and spring onions. Rinse and chop spinach. Whisk together 1 tbsp lemon juice, 1 tbsp olive oil, salt and pepper to taste. Toss through salad.

4. Combine 1 tsp paprika, 2 tbsp flour, salt and pepper. Dust over fish until coated. Whisk egg in a shallow bowl and toss fish in to coat.

5. Heat frypan over medium-high heat with 1 tbsp oil. Cook fish for 3-4 minutes each side until golden and cooked through.

6. Divide parsnips, cucumber salad and fish among plates. Wedge remaining lemon and serve along with curried mayonnaise.

Notes:
We used tapioca flour which is gluten free.

No Fish option - replacement is chicken tenderloins
Increase cooking time to 10 minutes or until cooked through.
Parsnips 800g
Continental cucumber 1
Red apples 2
Snow pea sprouts 1/2 punnet
Spring onions 1/4 bunch
English spinach 1/2 bunch
lemon 1
White fish fillets 2 packets

From your pantry:
oil (for cooking + olive), salt, pepper, flour (of choice), mayonnaise, egg (1), curry powder, ground paprika