Garfish in dukkah crumbs with Lebanese-style cabbage salad

Garfish in dukkah crumbs with Lebanese-style cabbage salad

By
From
New Middle Eastern Food
Serves
6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
6 x 200g garfish
sea salt and freshly ground black pepper
2 Dukkah, heaped tablespoons
2 cups coarse fresh breadcrumbs
2 free-range eggs
250ml milk
120g plain flour
100ml olive oil
25g butter

Lebanese-style cabbage salad

Quantity Ingredient
300g savoy cabbage, cored and very finely shredded
1/4 cup shredded mint leaves
1 small purple onion, thinly sliced and rinsed in cold water
1-2 lemons, juiced
1 garlic, crushed with 1/2 teaspoon salt
80ml extra-virgin olive oil
1 teaspoon dried mint
sea salt and freshly ground white pepper

Method

  1. Clean the garfish and fillet them into butterflies, so the two halves remain attached to each other. Season the fish with salt and pepper. Mix the dukkah with the breadcrumbs. Whisk the eggs with the milk. Working with one piece of fish at a time, dust lightly with flour then dip into the egg mixture and then into the breadcrumb mixture until evenly coated.
  2. Heat the oil and butter in a large non-stick frying pan and fry the garfish fillets in batches for 1 minute on each side, or until a deep golden brown. Drain on paper towel and serve with cabbage salad. To make the cabbage salad, mix the cabbage with the mint leaves and sliced onion. In a separate bowl, blend the lemon juice with the garlic paste, extra-virgin olive oil and dried mint. Season to taste. Pour the dressing over the salad ingredients and toss lightly.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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