Panko fish with cabbage and fennel slaw
Wholesome homemade cabbage and fennel slaw sitting alongside crispy panko coated fish. Ready in less than 25 minutes, this speedy weeknight meal is something the whole whānau can enjoy.
Ingredients
Method
Ingredients
- ½ green cabbage, shredded
- 1 large fennel bulb, trimmed and finely sliced
- ¼ red onion, finely sliced
- ½ cup fresh parsley, roughly chopped
- ½ cup mayonnaise
- Juice of 1 lemon
- 4 fresh white fish fillets
- ⅓ cup plain flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
Method
- Toss the cabbage, fennel, red onion and parsley together in a large bowl.
- Whisk together the mayonnaise, lemon juice, salt and pepper until well combined, then pour into the slaw mix and toss to combine. Set aside.
- Pat fish dry with a paper towel. Crumb the fish fillets by first coating in seasoned flour, followed by the egg and then finally in the panko breadcrumbs.
- Fry crumbed fish in a large fry pan with a drizzle of olive oil over medium to high heat for 2-4 minutes on each side or until cooked through and golden brown.
- Serve panko fish alongside the cabbage and fennel slaw and garnish with extra parsley if desired.
Tips:
- Add 2 Tablespoons of roughly chopped salty capers to the mayonnaise dressing for the perfect flavour addition to your slaw.
FAQs:
- Can you substitute any of these ingredients?
- If your local store is all out of fennel or you don’t like the taste, swap for shredded carrot. Similarly you can always swap out green cabbage for red cabbage.
- How do you keep fennel from turning brown?
- Fennel tends to discolour as soon as it's cut, so dress raw fennel for salads straight away, or toss in a little more lemon juice to prevent it from browning.