Oatmeal-Encrusted Perch w/Tomato, Cucumber + Feta Salad

Name: Oatmeal-Encrusted Perch w/Tomato, Cucumber + Feta Salad
Ingredients: 1 cup [100 g] oats (rolled, stone-ground, or steel-cut); 1 cup [100 g] oats (rolled, stone-ground, or steel-cut); Salt; 1 lb [450 g] perch fillet; 2 eggs, whisked; 1 lb [450 g] cherry or slicing tomatoes, halved or cut into chunks; 1 lb [450 g] cherry or slicing tomatoes, halved or cut into chunks; 2 medium cucumbers (1 lb [450 g]), half-peeled and cut into ¾ in [2 cm] thick wedges; ½ cup [125 ml] neutral oil, plus more for frying; 1 tsp smoked paprika; 1 tsp cumin seed; ½ tsp chili flakes (optional); 1 cup [100 g] oats (rolled, stone-ground, or steel-cut); 1 cup [100 g] oats (rolled, stone-ground, or steel-cut); 1 shallot or small onion (about 2 oz [60 g]), minced; 4 oz [120 g] feta, crumbled; 10 sprigs parsley, roughly chopped; 1 shallot or small onion (about 2 oz [60 g]), minced

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

I tried and tried to make this work without the addition of the egg, but alas, it just sticks better if you dredge the fish in egg and then press into the oat flour. If you are avoiding egg, I had decent results whipping the aquafaba from canned chickpeas instead, though the crust often slipped off the fish a bit.

Ingredients

½ cup [125 ml] neutral oil, plus more for frying
1 tsp smoked paprika

Fish course
Pescatarian
Gluten-free

Method

Heat ¼ cup [60 ml] of the neutral oil in a small saucepan over medium-high heat until it shimmers. Add the paprika, cumin seed, and chili flakes (if using) and allow to bloom in the hot oil until fragrant, about 1 minute.

Remove from the heat and add the remaining ¼ cup [60 ml] of neutral oil to cool the mixture. Let steep for 10 minutes.

In a blender or food processor, blitz th