Nut Crusted Fish Fingers with Sweet Potato Chips & Avocado Tartare
The nuts and seeds in the crust of the fish contain healthy fat and increase the calorie content of the fish – this will help those who struggle to eat enough to get more calories per mouthful.
Makes 50 serves
- 750g almond meal
- 460g pine nuts, toasted
- 600g sunflower seeds, toasted
- 250g white sesame seeds
- Sea salt flakes and ground black pepper
- Spelt flour (to dust)
- 10 eggs
- 800ml full cream milk
- 7.5kg firm flake white Fish
- 750ml Extra Virgin Coconut oil or Extra Virgin Olive Oil to cook
- 6kg sweet potato, peeled and cut into * 2.5cm by 6cm chips
- 330g Extra Virgin Coconut oil
- Sea salt flakes
- 20g rosemary, taken from the stalk
- 800g mashed avocado
- 800g mayonnaise
- 80g chopped capers
- 80g chopped gherkins
- 40g chopped flat leaf parsley
- 40ml lemon juice
Water to achieve correct consistency if needed
Spring greens and salad to serve
- Lemon wedges
Preheat the oven to 180C, place the nuts and seeds onto a parchment lined tray and toast for 8-10 minutes until golden. Remove from the oven, allow to cool and then blend in a food processor to a fine crumb, season with salt and pepper.
Cut your fish into fingers (3 pieces @ 50g per person). Set up your pane station (fish can be paned and frozen if needed). Prepare a deep sided tray with spelt flour. Whisk your eggs and milk together until combined and place into one deep sided tray, and in another place your crumbs.
Prepare oven trays lined with parchment to place the fish onto. Dust all your fish in flour, shake off excess.
Dip into the egg mix coating all sides and then crumb in the nut crumb, tossing to be sure all sides are evenly coated, place onto parchment lined tray and set aside until you are ready to cook.
Preheat the oven to 220C, line oven trays with parchment paper. Peel and cut the sweet potato into approximately 2.5x 6cm pieces. Place into a large deep sided tray and add the melted coconut oil, rosemary and sea salt flakes, toss to evenly coat. Divide the chips between the trays, ensuring none are overlapping so they cook evenly.
Place into the preheated oven and cook for 40 minutes or until golden and crisp, tossing occasionally.
You can either pan fry the fish (for the best result, cook in coconut or olive oil in pans over medium heat until golden) or add the tray of fish to the oven when the chips have been cooked for 30 minutes. Cook on oven tray for 6-8 minutes. Rest before serving.
Combine all ingredients, adjust seasoning and check consistency.
Place 3 pieces of the fish on warmed plates with approximately 8 chips (70g cooked), 1.5 tablespoons of Tartare and steamed spring greens or salad leaves along with a wedge of lemon. Serve immediately.
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