Oat and Nori Crumbed Fish Fingers with Sesame Slaw

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Oat and Nori Crumbed Fish Fingers with Sesame Slaw

Recipe By Michael Weldon

Ingredients

  • 2 Coles deli barramundi tail pieces, cut into fingers

  • 1 cup Red Tractor rolled oats

  • 1 cup panko breadcrumbs

  • 2 nori sheets, cut into small pieces

  • 2 tbs sesame seeds

  • 1 cup flour

  • 4 free range eggs, whisked

  • extra virgin olive oil, for shallow frying

Slaw

  • ½ cup Coles mayonnaise

  • 1 tbs tahini

  • 1 tsp Coles Asia sesame oil

  • 1 tbs soy

  • 1 tbs mirin

  • ¼ Chinese cabbage, shaved

  • ¼ red cabbage, shaved

  • 2 carrots, shredded

  • 1 tbs sesame seeds, toasted

  • 1 tbs black sesame seeds, toasted

  • 1 lemon, zest

Method

  • Combine the oats, breadcrumbs, nori and a pinch of salt into a bowl, and the sesame seed.

  • Set up a crumbing station, flour then eggs and finishing off with the oat crumb. Dust the fish in flour then coat in egg then stick the oat crumb to the egg. Repeat this until all fish fingers are coated.

  • Mix together all the slaw ingredients in a bowl until all combined.

  • Heat 1 cm of oil in a fry pan. Cook the fish fingers until the crumb is golden and the fish is cooked through.

  • Serve the fish on top of the slaw with a wedge of lemon.

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