Salt and Pepper Garfish with Zucchini, Feta and Mint Salad


Preparation time
20 minutes

Cooking time
10 minutes

4 people

2 packets of 200g Ferguson Garfish fillets
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
1 teaspoon Dijon mustard
3 zucchinis
1 bunch mint, leaves picked
1 punnet cherry tomatoes, halved
1 bunch radish, sliced
80g feta, crumbled
3 tablespoons plain flour
2 tablespoons cornflour
2 teaspoons salt
1 teaspoon cracked black pepper
½ teaspoon cracked white pepper
2 litres cooking oil, approximately, for frying

Salt and Pepper Garfish with Zucchini, Feta and Mint Salad

Thaw the 2 packs of 200g Garfish overnight in the refrigerator or put the packs in cold water until thawed.

In a small bowl, mix the olive oil, vinegar and mustard.

Place the zucchini on a chopping board. Using a vegetable peeler, shave the zucchini into ribbons. Add the zucchini to a large serving bowl with the mint, cherry tomatoes, radish and feta. Add the prepared dressing, and toss to combine.

In a large bowl, mix the flour, cornflour, salt and peppers. Add the garfish fillets, and toss to coat the fish.

Place a medium saucepan (approximately 18cm diameter) onto the stovetop, and half fill with cooking oil. Turn the heat to medium, and heat for a few minutes. To test if the oil is ready for frying, add one garfish fillet to the oil. The garfish should become golden within 1 minute. Once the oil is ready, carefully place a few pieces of floured garfish into the oil and cook for 1 minute. Remove the garfish from the oil and place onto paper towel to drain. Repeat until all of the garfish has been cooked.

Place the garfish on top of the salad to serve.

(Dietary specifications: Lactose Free. For gluten free option use gluten free flour and mustard)