Related Searches: Beer Battered Fish, Barramundi Fish
... water for 20 minutes or until tender. Drain and roughly mash. Transfer to a large bowl and cool. Add fish, onion, dill, lemon rind, remaining juice, salt and pepper. Stir to combine. Form mixture into 8 cakes and place ...
... Meanwhile, combine cornflour, paprika, seasoning, celery salt and pepper in a bowl. Place egg in a shallow dish. Coat fish with egg then spiced flour and place onto a tray. Heat remaining oil in a large non-stick frying ...
Ingredients: 4 pieces hoki fish about 200 g each, 2 tbs olive oil, 2 shallots finely chopped, 1 clove garlic crushed, 0.2 cup white wine, 500 g baby spinach washed, 0.4 cup double cream, 125 g pine nuts, 1 pinch salt, 1 ...
Ingredients: 3 cloves garlic crushed, 1 cup red lentils rinsed, 300 g hoki fish fillets cubed, 2 tbs curry powder, 1 green chilli seeded, chopped, 1 green chilli sliced, 150 g green beans trimmed, sliced, blanched, 2 ...
... chunky salsa. Ingredients: 1 burrito tortillas, 480 g crumb hoki fillets, 350 g kaleslaw kit, 375 g mild chunky ... °C. Line a baking tray with baking paper. Place fish fillets on prepared tray, and bake for 18 minutes, or ...
Ingredients: 4 hoki fillets, 4 red rascal potatoes thinly sliced, 2 tomatoes seeded, finely diced, 1 green capsicum ... seasoning and lemon juice in a bowl. Place a fish fillet onto each square of potato. Spray with olive ...
... 1 zested, 1 cut into wedges, 0.5 bunch continental parsley leaves picked, finely chopped, 400 g firm white fish fillets cut into 3cm-thick strips, 350 g pkt Woolworths kaleslaw kit, 2 tbs healthier tartare sauce to serve ...
... cornflour, spice powder and pepper in a separate bowl. Using tongs, dip fish into egg, then in spice mixture to lightly coat. Place fish on a plate. Spray with oil. Cook fish, in 2 batches, in a 5L air fryer at 200°C for ...
... and peas and mix well. Using damp hands, shape fish mixture into 20 small cakes. Spray cakes with oil. Heat ... large non-stick frying pan over medium-high heat. Cook fish cakes, in batches, for 2 minutes each side or until ...
... 2 tbs oil in a large non-stick frying pan over medium-high heat. Spoon 4 x 1/3-cup amounts of fish mixture into pan. Flatten slightly. Cook for 3 minutes on each side or until golden and cooked through. Transfer rosti to ...
... mixture. Press on crumbs firmly. Spray well on both sides with oil spray. Bake for about 10 minutes until fish is cooked and crumbs are crisp and golden. Cook chips on the second tray as per packet instructions. Serve ...
... garlic thinly sliced. Method: Preheat oven to 180°C. Cut 6 pieces of baking paper, 25x35cm. Place a fish fillet in the middle of each piece of baking paper. Arrange artichoke, olives, semi-dried tomatoes, rind, thyme ...
... and easy this classic weeknight meal is. Ingredients: 900 g McCain Superfries Steak Cut Chips, 4 piece Crumbed Fish Fillets, 400 g Woolworths Tangy & Crunchy Coleslaw Kit, tartare sauce. Method: Preheat oven to 200°C ...
... or until potato is golden brown and crisp. Add artichokes and cream to pan. Scatter over capers. Season fish with salt. Lay fish, skin-side up, on top of vegetables. Bake for a further 12 minutes or until artichokes are ...
... simmer for 2 minutes. Meanwhile, heat remaining oil in a non-stick frying pan over medium heat. When hot add 2 fish fillets and cook for 2-3 minutes on each side or until cooked through. Transfer to a plate and cover to ...
... zest, green salad, 0.25 cup parmesan finely grated, 450 g microwave brown rice cooked, 425 g frozen crumbed fish fillets. Method: Preheat oven to 180°C and line a tray with baking paper. Create zucchini ribbons by firmly ...
... , 1 tbs vegetable oil, 1 tbs chickpea flour. Method: Mix 2 tbs yoghurt, tandoori paste and flour in a bowl. Add fish, turning to coat well. Lay fish pieces on a plate. Heat oil in a large frying pan over high heat. Cook ...
... fine polenta, 0.5 tsp ground cumin, 1 tsp smoked paprika, 1 free range egg lightly beaten, 600 g firm white fish fillets cut into 2cm strips, 2 tbs extra virgin olive oil, 4 flour tortillas, 120 g spinach leaves, 0.5 cup ...
... simmer. Cook, covered, for 20 minutes or until potatoes are almost cooked. Add lemon rind, snow peas, fish and any fish juices to curry. Gently stir to combine. Cover and cook on medium-low heat for 7 minutes. Sprinkle ...
... each side or until golden and cooked through. Transfer to a paper towel-lined plate. Repeat with remaining fish mixture to make a total of 10 fish cakes, adding more oil, if needed. Scatter extra onion and coriander over ...
... smooth. Season with salt and pepper. Heat 2cm oil in a wok over high heat. Working in 2 batches, dip fish into batter to coat. Lower into hot oil and cook for 4 minutes, turning once, or until crisp and golden. Drain ...
... reduce the broth for 4 mins until slightly thickened, add the chopped parsley and reduce heat to low while taking the fish flesh from the bone to serve. When ready to serve, spoon a third of the broth into a wide shallow ...
... corianderfinely chopped, 3 tsp extra virgin olive oil, 1 tbs rice wine vinegar, 2 tbs extra virgin olive oil, 2 fish fillet, 0.25 tsp salt. Method: Heat oven to 180°C. Chips - while the oven is reaching temperature wash ...
... fillet in flour, then dip in batter to coat, allowing excess to drain off. Place in oil. Repeat with another fish fillet. Cook for 5 minutes or until golden, crispy and cooked through. Drain on a wire rack set over a ...
... , 0.25 small red cabbage finely shredded, 1 small avocado deseeded, finely chopped. Method: Cook fish fingers in oven according to packet instructions. Heat tortillas according to packet instructions. Wrap tortillas in ...
... Serve on tortillas with salsa and cabbage with a creamy tartare. Seriously good, seriously tasty!; Ingredients: 400 g firm fish fillets, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp onion flakes, 0.5 tsp garlic powder, 0.5 ...
... 20cm pieces of baking paper and foil. Place a piece of baking paper on a piece of foil. Top baking paper with fish, then drizzle each with 11/2 tbs of the chilli dressing. Top with lemon. Fold paper (and foil) to enclose ...
... cakes served with a sweet and sour salad makes for a light, fresh and tasty dinner. Ingredients: 0.3333 quantity fish cakes, 0.3333 cup plain flour, 0.6666 cup vegetable oil, 0.3333 cup sweet and sour sauce, 1 tbs sesame ...
... bowl of iced water. Set aside to curl. Whisk aioli and chopped onion in a bowl. Fill rolls with fish cakes, cucumber and tomato. Drizzle with some of the onion aioli. Top with onion curls. Serve with fries and remaining ...
... . Put the salmon in a large frying pan, and cover with water. Simmer for 5-8 minutes until the fish turns opaque. Remove with a fish slice, and put on a plate. Leave to cool for a minute or two. Using your fingers, flake ...
... : 1 tsp ground cumin, 1 tsp sesame seeds, 2 tbs dry roasted almonds, 20 g pkt Masterfoods Perfect for Fish Spice Blend with Zesty Lemon, Dill & Garlic, 4 ling fillets, 2 pkt 250g Ben's Original Lightly Flavoured Lemon ...