Quick & Easy

Panko-crumbed fish with crunchy wedges and tartare

A healthier take on our favourite fish fry-up.
Panko-crumbed fish with crunchy wedges and tartare


Crunchy wedges
Tartare sauce


1.Preheat oven to 210°C fan-forced.
2.To make crunchy wedges; slice potatoes into even wedges and coat with oil. Season generously with salt and pepper. Arrange in a baking tray on their bottoms (not touching) and bake for about 35 minutes or until crispy and golden. Don’t shake or move them while cooking.
3.To make tartare sauce; combine all ingredients and season to taste. Cover and keep in the fridge until needed.
4.Mix panko crumbs, parsley and thyme in a medium-sized bowl. Season fish fillets with a sprinkling of sumac, salt and pepper. Shake in a bag with flour to coat, then dip each piece in egg wash. Let the excess egg drip off, then coat evenly with the panko mixture, pressing it on firmly.
5.Heat oil in a large frying pan over a medium-high heat (I like to add a knob of butter for good measure too). When oil is hot, fry a few fish fillets for a couple of minutes until one side is golden and crunchy. Turn over and fry the other side for another couple of minutes. Place on a large platter or plate lined with paper towels and season with salt. Keep warm in a 50°C oven while you cook remaining fish.
6.Serve fish with crunchy wedges, tartare sauce, lemon wedges and a green salad or coleslaw.

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