Name: Crumbed gurnard with fries and caper mayonnaise
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: 4 agria potatoes, cleaned and cut into thick wedges; 2 tablespoon olive oil; 1/2 cup flour; 2 eggs, lightly beaten; 1 cup breadcrumbs; 1/2 cup parmesan cheese, grated; 2 teaspoon grated lemon zest; 3 tablespoon parsley, finely chopped; 3 teaspoon lemon pepper seasoning (available from the supermarket); 450 gram fresh gurnard fillets; 1 tablespoon olive oil, extra; 2 tablespoon butter; 1 lemon, cut into quarters; Caper mayonnaise; 1/2 cup good-quality bought mayonnaise; 1 tablespoon capers, drained and chopped; 1 tablespoon parsley, chopped

Crumbed gurnard with fries and caper mayonnaise

This crispy crumbed gurnard recipe is delicious served with homemade fries and caper mayo. Enjoy as a midweek family meal or try as a Friday night fish and chips alternative!

Serves 4

Prep

15M

Cook

55M

Total

1H 10M

This recipe first appeared in Food magazine.

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Ingredients

4 agria potatoes, cleaned and cut into thick wedges

2 tablespoon olive oil

1/2 cup flour

2 eggs, lightly beaten

1 cup breadcrumbs

1/2 cup parmesan cheese, grated

2 teaspoon grated lemon zest

3 tablespoon parsley, finely chopped

3 teaspoon lemon pepper seasoning (available from the supermarket)

450 gram fresh gurnard fillets

1 tablespoon olive oil, extra

2 tablespoon butter

1 lemon, cut into quarters

Caper mayonnaise

1/2 cup good-quality bought mayonnaise

1 tablespoon capers, drained and chopped

1 tablespoon parsley, chopped

Method

1.Preheat the oven to 200°C. Place the potatoes into a baking dish and drizzle over the oil. Bake the potatoes for 30-40 minutes, or until cooked.

2.Place the flour and eggs on separate plates. Place the breadcrumbs, cheese, lemon zest, parsley and seasoning on a third plate and mix together.

3.Dip each fillet into the flour, then the eggs, then the breadcrumbs.

4.Heat the oil and butter in a large frying pan on a medium heat. Add the fillets and cook for 3 minutes on each side, or until cooked. You may have to cook the fillets in batches, depending on the size of the pan. Serve with lemon wedges and caper mayonnaise.