Suitable for Pescatarians
Serves – 4
Prep Time – 10-15 minutes
Cook Time – 10 minutes
Ingredients
Fish Fingers 2 barramundi tail pieces, cut into fingers
1 cup Red Tractor Rolled Oats
1 cup panko breadcrumbs
2 nori sheets, cut into small pieces
2 tbsp sesame seeds
1 cup flour
4 free range eggs, whisked
Slaw
½ cup mayo
1 tbsp tahini
1 tsp sesame oil
1 tbsp soy
1 tbsp mirin
¼ Chinese cabbage, shaved
¼ red cabbage, shaved
2 carrots, shredded
1 tbsp sesame seeds, toasted
1 tbsp black sesame seeds, toasted
1 lemon, zest
Method
Combine the oats, breadcrumbs, nori and a pinch of salt in a bowl, and the sesame seeds.
Set up a crumbing station, flour then eggs and finishing off with the oat crumb. Dust the fish in flour, then coat in egg, then stick the oat crumb to the egg. Repeat this until all fish fingers are coated.
Mix together all the slaw ingredients in a bowl until all combined.
Heat 1 cm of oil in a fry pan. Cook the fish fingers until the crumb is golden and the fish is cooked through.
Serve the fish on top of the slaw with a wedge of lemon.
Recipe by Michael Weldon
