Crispy fish and pa­prika potato wedges

Pilbara News - - Lifestyle -

Prepa­ra­tion: 5 min­utes

Cook­ing: 40 min­utes

Serves: 4


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 230C 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.

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