Name: Lemon and chilli fish schnitzel
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup cornflake crumbs; 2 tablespoon chopped dill; 2 teaspoon grated lemon zest; 1 teaspoon dried chilli flakes; 4 x 150g firm white fish fillets; 1/2 cup mayonnaise; oil for shallow-frying; lemon wedges to serve; Radish and courgette salad; 1 baby gem lettuce, torn; 2 courgettes, sliced using a mandolin; 5 red radishes, sliced using a mandolin; 1/4 cup extra virgin olive oil; 2 tablespoon lemon juice; 1 tablespoon chopped dill

Lemon and chilli fish schnitzel

Try a new take on traditional schnitzel with this fish schnitzel recipe. Spiked with lemon and chilli and served with a crunchy radish salad, this dish makes a delicious weeknight meal

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Serves 4

Prep

20M

Cook

10M

Marinate

20M

Total

30M

Ingredients

1 cup cornflake crumbs

2 tablespoon chopped dill

2 teaspoon grated lemon zest

1 teaspoon dried chilli flakes

4 x 150g firm white fish fillets

1/2 cup mayonnaise

oil for shallow-frying

lemon wedges to serve

Radish and courgette salad

1 baby gem lettuce, torn

2 courgettes, sliced using a mandolin

5 red radishes, sliced using a mandolin

1/4 cup extra virgin olive oil

2 tablespoon lemon juice

1 tablespoon chopped dill

Method

1.In a large bowl, combine crumbs, dill, zest and chilli.

2.Pat fish fillets dry with a paper towel. Brush mayonnaise over each piece of fish. Press into crumb mixture to coat. Place on a tray and chill for 20 minutes.

3.For the radish and courgette salad: In a serving bowl, combine lettuce, courgette and radish. When ready to serve, toss combined oil, lemon and dill through. Season.

4.In a large frying pan, heat oil on high. Cook fish for 3-4 minutes each side until golden and cooked through. Drain on a paper towel.

5.Serve fish schnitzel with salad and lemon wedges.

When crumbing fish or meat: 1. Dust in seasoned plain flour. 2. Dip into beaten egg (add a little milk to extend, if you like). 3. Press into crumb mixture of choice (panko, fresh or dried breadcrumbs or potato chips). Chill for 20 minutes.
Note

Jennene Plummer

Ingredients

Method

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