Serves 4
1 Blue Grenadier fillet, skin off 1⁄2 cup plain flour
2 eggs, lightly beaten
1 1⁄2 cups panko breadcrumbs Olive oil spray
For the Yoghurt Dip & Vege Snack Plate:
1⁄2 cup Greek yoghurt
1 tbsp lemon juice
1 tbsp chopped fresh dill or parsley
Vegetable sticks (carrot, cucumber, capsicum, celery)
For the Dinner Sides:
Sweet potato mash
Slaw (cabbage, carrot, dressing of choice)
Method:
Preheat the oven or air fryer to 200°C.
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Pat the Grenadier fillets dry with paper towels. Cut into evenly sized fingers (around 2cm wide by 5cm long), sandwiching thinner tail pieces together.
Set up a crumbing station: one bowl with flour, one with beaten eggs, and one with panko breadcrumbs. Coat each strip in flour, then egg, then breadcrumbs, pressing gently to adhere.
Arrange on a baking tray lined with paper (or in the air fryer basket). Lightly spray with olive oil.
Bake for 12–15 minutes, or air fry for 8 mins flipping halfway, until golden and cooked through.
To serve as a snack plate, mix yoghurt dip ingredients together in a small bowl. Prepare vege sticks.
Or for dinner, serve with sweet potato mash and slaw.