Fried to crispy perfection, these panko breadcrumb-coated fish pieces are delish! Served with a kale Caesar salad, they taste great with a squeeze of lemon.
470 g fish fillets, deboned, halved lengthways, cut into bite-sized pieces
Salt and pepper, to taste
1 ¼ cups panko breadcrumbs
¼ cup sesame seeds
oil, to fry
220 g kale caesar salad kit
lemon wedges, to garnish
- Season fish pieces with salt and pepper. Whisk 2 eggs with a little water. Combine panko crumbs with sesame seeds. Coat fish in egg and then breadcrumbs. Shallow-fry in a heated pan with a little oil until golden and cooked through. Serve with prepared kale Caesar salad kit and garnish with lemon wedges.