Crispy fish and wedges
Preparation: 5 minutes Cooking: 40 minutes Serves: 4 Ingredients
4 large potatoes, scrubbed 1 tbsp olive oil Paprika Black pepper 4 shark fillets 2 eggs Plain flour Olive oil
Cut potatoes into thick wedges. Place wedges into a microwave-proof container. Cover and cook on high for 5 minutes or until tender. Place a sheet of non-stick foil onto a baking tray. Brush lightly with oil. Sprinkle liberally with paprika and black pepper. Spread wedges over foil in a single layer. Bake at 230°C for 15-20 minutes. Turn and continue cooking for a further 10-15 minutes or until crisp and brown. Beat eggs in a small bowl with an electric mixer until very thick and foamy. Mixture should be thick enough to hold a figure of eight shape on the surface. Coat fish fillets in flour. Dip into beaten egg. Cover the base of a frying pan with olive oil. Heat. Pan-fry fish fillets for a couple of minutes on each side. Drain well on absorbent paper. Serve hot potato wedges with crispy shark fillets and a fresh garden salad.