Crumbed Fish & Loaded Mash

SERVES 4

PREP TIME 40 mins

DIFFICULTY easy

INGREDIENTS

1kg potatoes
1 c zucchini, grated
250g frozen spinach
½ c mozzarella, cut into cubes
½ c cheddar, grated
60 g butter
2tbs canola oil 
1kg White fish, cut into fish finger sizes. 3x3cmx10cm
2 eggs, forked 
2 c panko
1 lemon

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METHOD

Preheat oven to 220.

Rough chop potatoes into about 6ths to reduce size of skins, making sure they are even in size to cook evenly and quickly. Boil until soft pierced with fork about 20mins. 

Drain potatoes and add zucchini and butter to bottom of pan and let sweat for a minute. 

Add potatoes back on top and chunky mash with hand masher. 

Then add the frozen spinach in to cool it all down and stir through. 

Fold in the cheeses and season well. 

Add 1 tbs oil to base of a ceramic of metal baking dish (30cm round / 5cm deep) then spoon in mash, leaving the top rough and chunky. Drizzle with remaining oil and a sprinkle of salt. 

Bake in preheated oven for 15mins. 

Meanwhile coat fish in eggs, then into panko*, then onto a tray. Repeat with all fingers. 

Heat canola oil in frypan over medium heat until a crumb sizzles when dropped in. 

Shallow fry fish until golden, about 2mins each side, in batches until all done. 

Serve with lemon 

*I accidentally forgot the flouring step here… but it worked, so I am deliberately leaving it out of the menu. My point is that mistakes happen, but delicious food is still eaten - it’s just easier.