February 7, 2019

Plum Salad with Black Pepper and Parmesan

Plum Salad with Black Pepper and Parmesan

Course Salad
Cuisine Modern Australian
Servings 4 as a side


  • 500 g firm white fish fillets
  • 1 cup panko breadcrumbs
  • 2 cups cornflakes crushed
  • 1/2 cup plain flour
  • 2 eggs beaten
  • 1 tsp fennel seeds toasted and crushed
  • 1 tsp chilli flakes
  • Sunflower oil to shallow fry
  • Lemon wedges and green salad to serve
  • 1 Lebanese cucumber deseeded and chopped
  • 1 cup thick Greek-style yoghurt 280g
  • 2 tbs finely chopped dill
  • Extra virgin olive oil to drizzle


  • Cut the fish into 2 - 3cm thick slices.
  • Combine the panko and cornflakes in a bowl, then place the plain flour and eggs in separate bowls and season each.
  • Coat each piece of fish in the flour, then the egg, and finally the cornflake mixture. (For the adults, add fennel seeds and chilli flakes to the cornflake mixture.)
  • Heat 1cm oil in a frypan over medium-high heat. In batches, cook the fish for 2 minutes per side or until golden and cooked through. Drain.
  • For the tartare, combine ingredients, season and drizzle with oil. Serve fish fingers with tartare, lemon and green salad.
Stone Fruit, Vegetarian