Ingredients

Method

• 600 g Woolworths angelfish with garlic-and-herb marinade
• 100 g flour
• 1 T paprika
• 1 T dried mixed herb
• 1 t garlic powder
• sea salt and freshly ground black pepper, to taste
• 200 g Woolworths Asian panko breadcrumbs
• 50 g sesame seeds
• 2 free-range eggs
• oil, for frying
• 4 medium tomatoes, cut into chunks
• 10 g Italian parsley
• lemon wedges, for serving
• For the bagna cauda:
• 100 g white anchovy fillets
• 1 lemon, zested and juiced
• 4 cloves garlic, finely chopped
• cracked black pepper, to taste
• 50 g butter
• 1⁄3 extra virgin olive oil
• a sprig thyme

Method

Ingredients

1. Remove the skin from the fish and discard (or fry in hot oil and season as a snack!) and pat dry with kitchen paper.

2. Combine the flour, paprika, herbs, garlic powder, salt and pepper in a wide, shallow bowl. Mix the breadcrumbs and sesame seeds and place in a separate bowl.

3. Whisk the eggs with the garlic-and-herb marinade from the fish. Coat the fish in the seasoned flour, then dip into the egg mixture, ensuring the fish is completely coated. Lastly, coat the fish in the breadcrumbs and place on a plate.

4. Heat a large pan over moderately hot coals and add some oil. Fry the schnitzels for 4–5 minutes on each side until golden brown.

5 . To make the bagna cauda, blend all the ingredients in a food processor. Transfer to a saucepan and heat slowly for 10–15 minutes, stirring occasionally, until the sauce separates. Serve immediately with the schnitzels or pour over the tomatoes. Garnish with parsley and serve with the lemon wedges.

Find more fish recipes here.

Photographs: Jan Ras
Production: Khanya Mzongwana and Abigail Donnelly
Recipes: Khanya Mzongwana
Food Assistant: Marcella Rijke