Crumbed Hoki & Rainbow Veggie Fries

• Slice tomato into thin wedges. 

• In a shallow bowl, combine classic roast 
seasoning and the plain flour. In a second 
shallow bowl, whisk the egg. In a third shallow 
bowl, place panko breadcrumbs.
• Place your hand on top of hoki fillets and slice 
through horizontally to make two thin steaks. 
Pat hoki dry with a paper towel and season both 
sides with salt and pepper. 
• Dip hoki into flour mixture to coat, followed 
by the egg and finally in the breadcrumbs. Set 
aside on a plate.

• When fries have 10 minutes remaining, heat a 
large frying pan over medium-high heat with 
enough olive oil to coat the base.
• When oil is hot, cook crumbed hoki until golden 
and cooked through, 3-4 minutes each side 
(cook in batches if your pan is getting crowded). 
Transfer to a paper towel-lined plate. 

TIP: Add extra oil if needed so the fish does not stick.
TIP: White fish is cooked through when the centre 
turns from translucent to white.

• In a medium bowl, combine the honey, a pinch 
of salt and a drizzle of vinegar and olive oil.
• Add tomato and mixed salad leaves and toss 
to coat.