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Pretzel-crumbed fish fillets with mustard mayonnaise and summer squash slaw

10 minutes

Pretzel-crumbed fish fillets with mustard mayonnaise and summer squash slaw

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 10 minutes

Ingredients

1 x 500 g hake fillet
Sea salt and freshly ground black pepper
Flour, for coating
1 free-range egg, beaten
75 g salted pretzels, crumbled
1 - 2 T olive oil

For the mustard mayonnaise, mix:

125 ml good-quality thick mayonnaise
2 t hot English mustard

For the summer squash slaw:

250 g baby marrows
1 baby cabbage
2 - 3 spring onions
1/2 small orange, zested
1/2 small lemon, zested
2 T orange juice
1 T lemon juice
1 t soya sauce
1 t honey
2 T olive oil
Sea salt and freshly ground black pepper

Method

Preheat the oven to 230°C.

Rinse the fish, then pat dry and season. Slice into portions. Dip in the flour, egg and pretzel crumbs.

Arrange in a single layer on a baking tray lined with baking paper. Drizzle over the olive oil. Bake for 10 minutes, or until golden brown, crisp and just cooked.

Shred the vegetables for the slaw. Mix the remaining ingredients and toss with the shredded vegetables. Check seasoning.

Serve the fish with the slaw and mustard mayonnaise on the side.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Gammon cooked in apple juice

Nokx Majozi’s beef wellington

Gourmet meat and cheese platter

Cauliflower soup with Welsh rarebit

Sesame crumbed chicken schnitzel

Super-easy cauli-cheese pie

Sugared gammon with sticky cherries

The ultimate tripledecker gammon sandwich

Beef carpaccio with nectarine salad

Sloppy joes on crusty French rolls

Pretzel-crumbed fish fillets with mustard mayonnaise and summer squash slaw

Pretzel-crumbed fish fillets with mustard mayonnaise and summer squash slaw

Ingredients

Method