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Crispy fish with fennel salad

  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings


  • 3/4 cup vegetable oil
  • 1 medium sweet potato, peeled, thinly sliced
  • 6 basa fillets, halved lengthways
  • 1/4 cup plain flour, seasoned
  • 2 tablespoons Coles Brand mayonnaise, to serve

Fennel Salad

  • 1/4 cup Coles Brand Australian extra virgin olive oil
  • 2 bulbs fennel, trimmed, thinly sliced, fronds reserved
  • 2 jazz apples, thinly sliced
  • 2 tablespoons lemon juice
  • 1 teaspoon brown sugar


  • 1
    To make fennel salad, place fennel, fronds and apple in a large bowl. Mix together extra virgin olive oil, lemon juice and sugar. Add to salad. Gently toss to combine.
  • 2
    Heat vegetable oil in a deep frying pan on high until a cube of bread sizzles on contact. Cook sweet potato crisps, in batches, for 1-2 mins each side, or until golden. Drain on a paper towel. Pour off all but 2 tablespoons of oil.
  • 3
    Reheat remaining oil in same pan. Dust fish in seasoned flour, shaking off any excess. Cook fish for 2 mins each side, or until golden and crisp. Drain on a paper towel.
  • 4
    Serve fish with fennel salad, sweet potato crisps and a dollop of mayonnaise.

Source: taste.com.au


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