Recipe: Sara La Fountain's Fried Fish with Summer Potato Vegetable Salad

Here's another delicious summer recipe from Sara La Fountain, the Asian Food Channel (AFC)'s celebrity chef. This is a dish Sara loves to eat during summer when potatoes, peas and radish are in season.

"This is something that we would often have in our summer cottage - the combination of seafood, light summer breeze and the first summer potatoes is great." - Sara La Fountain

Fried fish with summer potato vegetable salad

Fried Fish with Summer Potato Vegetable Salad
Serves 5

Ingredients
Fried fish
5 perch fillets (or any other white fleshed fish)
2 eggs, beaten
4/5 cup of breadcrumbs
Salt and white pepper, to taste

Potato salad
400g of boiled new potatoes, cut into quarters
1 cauliflower, boiled and cut into bitesize pieces
8 sugarsnap peas, cut into halves

Salad dressing
1 tsp Dijon country mustard
1/2 tsp honey
2 tbsp mayonnaise
5 tbsp sour cream
1/2 tbsp lemon zest
1 tbsp chopped chives
Dill
1 tsp of horseradish
Salt and sugar, to taste

Garnish
1-2 tbsp of salmon egg roe (ikura)

For the potato and salad dressing:
1. Mix all the salad dressing ingredients together and set aside.

2. Mix the potatoes, cauliflower, radish and sugar snap peas together.

3. Toss the vegetables and the sauce together. Keep the salad in the fridge for 15 minutes.

For the perch fillets:
1. Locate the pin bones by running your fingertips over the fillet. Use the tweezers to pull the bones out.

2. Season the fillets with salt and white pepper.

3. Coat the fillets with the egg, followed by the breadcrumbs.

4. In a pan, melt some butter, then add the fillets and pan fry them until they becom! e golden brown. This will take approx. 4-5 mins.

5. Place the fillets in a paper towel to drain excess oil from the fillets and ensure it stays crispy.

6. Serve the crispy white fish fillets with the summer potato salad. Garnish the dish with salmon egg roe.