This recipe for Tex Mex Fish With Crispy Potato Slices is perfect for anyone looking to spice up their weeknight dinners with the minimum of fuss. A quick and easy dinner featuring simple ingredients and spices that you likely already have in your pantry.
Tex Mex Fish With Crispy Potato Slices
This recipe for Tex Mex Fish With Crispy Potato Slices is perfect for anyone looking to spice up their weeknight dinners with the minimum of fuss.
Ingredients
- 500 g potatoes peeled
- cooking spray
- 4 x 150g boneless white fish fillets
- 2 tablespoons lime juice
- 1 tablespoon sweet paprika
- 2 teaspoons cumin seeds
- 2 teaspoons ground coriander
- pinch of cayenne pepper
- 1 tablespoon oil
- coriander leaves to garnish
- lime wedges
Instructions
- Cut potatoes into thin slices; rinse under cold water, then pat dry on paper towel.
- Heat a heavy-based baking dish in the oven at 220°C for about 5 minutes.
- Remove dish from oven, spray evenly with cooking spray. Add potato slices in a single layer; bake at 220°C for 10 minutes.
- Turn potato slices in the dish and return to oven for a further 10 minutes, or until crisp and golden.
- When the potatoes are almost cooked, brush the fish fillets with lime juice, then sprinkle both sides with the combined paprika, cumin, coriander and cayenne pepper.
- Heat oil on a barbecue plate or in a large frying pan; add fish. Cook over medium heat for 5–7 minutes, until tender, turning once during cooking.
- Serve garnished with coriander, with the crispy potato slices, lime wedges and your choice of greens.
Notes
Images and text from From Our Kitchen to Yours by The Country Women’s Association of Victoria, photography by Cath Muscat. Murdoch Books RRP $36.99. Hungry for more?Keep cooking with a subscription to AGFL Magazine. Over 50 allergy-friendly recipes in every issue, plus expert advice, tips and more.
