This is a funky recipe, shown to me by an awesome guy we have been staying with, it’s not often I’ll take a shortcut like this when preparing food, but I thought this little trick was too good not to share. I’ve heard of using crushed salt and vinegar chips as a crumb for fish, but never had I seen this before! Crunchy Nut Cornflakes are the star here, they lend a subtle sweetness and perfect crunch to the outside of the deliciously soft fish. I didn’t actually know what I was eating at the time, until I later asked him what he had used in the crumbs, I was shocked! I asked if he wouldn’t mind me using his idea and sharing it on my blog. And at the time I had all intentions of making my own crunchy nut crumb, but then I thought, hey, why change something that already rocks! So, for the first time in my life I bought a box of Crunchy Nut Cornflakes, of which Benny has been enjoying the leftovers of for breakfast the last couple of days!!
We shared this meal with some friends down at the beach, trying to make the most of our last week in Darwin. Now that we are about to leave I’m ashamed of myself that we haven’t had way more sunset beach picnics. Time flies by so fast, it’s scary. One good thing about having a life like we do at the moment is that we really do live each day to the next without ever really knowing what might happen next, but the days still seem to melt away….
800g trevally (or other firm white fish), de-boned and cut into 10cm pieces
2 cloves garlic, finely chopped
1 tbs whole egg mayonnaise
2 tbs plain yoghurt
1 tsp hot english mustard
salt and pepper
300g crunchy nut cornflakes, finely crushed in a mortar and pestle or food processor
Coconut oil, for shallow frying
2 medium red rascal potatoes, skin left on, cut into thick chips
1 large, white skin, purple flesh, sweet potato, skin left on, cut into thick chips
2 beetroot, peeled, cut into thick chips
Lemon wedges and a simple green salad to serve, if desired
4 tbs whole egg mayonnaise
4 tbs plain yoghurt
Juice of half a lemon
2-3 tsp wasabi paste
For the fish, in a large, non-reactive bowl, combine the garlic, mayonnaise, yoghurt, mustard and salt and pepper. Add the fish and stir to coat. Cover and leave in the fridge for half an hour to marinate.
Pre-heat the oven to 200 degrees celcius. Prepare two baking trays with baking paper. In one large bowl, toss the potato and sweet potato with olive oil, salt and pepper. Spread onto one tray. In the same bowl, toss the beetroot with some more olive oil, salt and pepper. Spread onto the other tray. (Keeping them separate will prevent the beetroot from staining the other vegetables).
Place in the oven and bake for 40-50mins or until golden and crunchy on the edges.
Meanwhile, for the wasabi mayo, combine all the ingredients in a small bowl and use a whisk to thoroughly combine. Leave in the fridge until ready to serve.
To cook the fish, heat some coconut oil in a large, non-stick frying pan, over medium high heat. Place the crushed cornflakes in a bowl. Coat each piece of fish in the cornflakes, pressing into the fish firmly to coat.
Fry the fish pieces, about 2mins per side, until golden and crunchy. Drain on paper towel.
Serve the fish with a sprinkle of salt, the veggie chips, lemon wedges and wasabi mayo.