RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 2 x Coles charcoal brioche buns
• 2 x 150g fillets firm white fish, such as red snapper, blue eye or bream
• ½ cup plain flour for dusting
• 2 eggs, beaten
• 2 cups panko breadcrumbs
• 2 cups Cobram Estate Light EVOO for frying
• 4 leaves butter lettuce, washed

CRUSHED PEA MAYO:

• 160g frozen peas, blanched
• 1 spring onion, finely chopped
• 1 tablespoon dill
• Juice and zest of ½ lemon
• 2 tablespoons ZoOSh whole egg mayonnaise

METHOD:

• Place the peas into a jug and blitz using a stick blender. Mix the crushed peas with the spring onion, dill, lemon, mayonnaise and set aside.
• Heat the olive oil in a frying pan to 160 degrees C. Coat the fish with the flour, then dust off any excess. Place fish into egg, then into breadcrumbs. Fry the crumbed fish for 2-3 minutes each side, or until golden and crispy. Drain on kitchen paper.
• Heat the brioche rolls in a grill pan before placing in the lettuce and crispy fish. Dollop the crushed pea mayo over the fish and serve immediately.

Our friends at Wine Selectors recommend pairing this dish with a Sauvignon Blanc or Prosecco.