PANFRIED FISH FILLETS WITH WARM POTATO AND FENNEL SALAD

Serves 4-6

6 fish fillet, blue cod, sole, flounder or any white fleshed fresh fish, each cut into 2-3 pieces

2 Tbsp flour (gluten free is fine)

2 eggs, lightly beaten

85 gm (1¼ cups) sourdough breadcrumbs, made from day-old bread

50 gm finely grated parmesan

For shallow-frying: olive oil

Potato Salad

500g Jersey Benne potatoes, scraped of their skins and washed

2 bulbs fennel, sliced thinly and tops reserved

1-2 spring onions, sliced thinly

Handful of rocket and spinach

1 Tbsp flat leaf parsley leaves

1 Tbsp mint leaves

1 Tbsp chives, cut into long lengths

Dressing

1 tsp dijon mustard

2 Tbsp red wine vinegar

6 Tbsp extra virgin olive oil

Sea salt flakes and plenty freshly ground pepper

Method

Bring a medium sized pot 2/3 full of lightly salted water and bring to the boil.  Add the potatoes and bring back to the boil.  Reduce the temperature so that they are just on a gentle boil and cook until tender (about 15-20 minutes).

Whilst the potatoes are cooking put all the ingredients for the dressing together in a small bowl and mix to combine, season with a pinch of salt and set aside.

Slice the fennel thinly and add to a large bowl.

Pick through the herbs and leaves discarding any long stalks and discoloured leaves and place into the bowl with the fennel.  When the potatoes are cooked drain and add to the leaves, drizzle over the dressing and add a generous grind or two of pepper.  Toss gently to combine and to allow the greens to lightly wilt and for the dressing to soak into the potatoes and fennel

Dust fish fillets in flour and shake away excess. Dip in egg and toss in combined breadcrumbs and parmesan. Heat a frying pan filled with 1cm of olive oil, then shallow-fry whiting for 1-2 minutes on each side or until golden. Drain on absorbent paper and serve immediately with potato and fennel salad and lemon wedges.