IN­GRE­DI­ENTS

Port Douglas & Mossman Gazette - - SPORT -

1kg gold sweet potato, peeled, cut into 1cm-thick chips 1 ta­ble­spoon rose­mary leaves 2 gar­lic cloves, thinly sliced Olive oil spray 1 1/3 cups (100g) panko bread­crumbs 1/3 cup (25g) grated parme­san 1/4 cup flat-leaf pars­ley, chopped 1/2 cup (75g) plain flour 2 Coles Aus­tralian Free Range Eggs, lightly beaten 600g white fish fil­lets (such as flat­head) Rice bran oil, to shal­low fry 300g pkt Coles Aus­tralian Mediter­ranean Style Salad bowl Lemon wedges, to serve Sliced Coles Bak­ery Turk­ish Bread, to serve

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