Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1/3 cup plain flour
- 650grams ling fillets
- 2 tomatoes, deseeded, finely diced
- 1 cup coriander sprigs
- 1 small Lebanese cucumber, diced
- 2 corn cobs
- 2 limes
- 1/4 cup parmesan, finely grated
- 4 cups green salad (to serve)
- 2 eggs, lightly whisked
- 2 cup panko breadcrumbs
- 1/4 cup flaked almonds, finely chopped
- 1/3 cup vegetable oil
Nutrition per serving
3400kJ / 815Cal
3400 Kilojoules or 815 Calories
39% of daily energy intake*
Protein
53.5grams
Fat
36.2grams
Carbs
75.2grams
Sugars
10.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Combine breadcrumbs, parmesan and almonds in a bowl. Place flour and egg in two separate dishes. Lightly coat fillets with flour, dip into egg, then coat with breadcrumb mixture. Place on a plate.
Step 2 of 3
Heat a frying pan over medium heat. Brush corn with a little oil and add to pan. Cook for 6 minutes or until golden on all sides. Remove kernels from corn and place in a bowl. Add the tomato, cucumber and coriander. Juice 1 lime and add to corn mixture. Season with salt and pepper. Toss until combined.
Step 3 of 3
Heat 2 tbs of the remaining oil in a frying pan. Add half of the fillets. Cook for 2 minutes on each side or until cooked through. Repeat with remaining oil and fish. Cut remaining lime into wedges. Serve fish with lime, corn salsa and green salad.
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