Classic Crumbed Fish, Halloumi & Chips
with Herby Mayo & Cucumber Salad
It’s a classic, it’s a favourite for all, it’s the answer to your cravings, a steaming plate of fish and chips. That’s right we’re trying our hand at this superstar dish, bringing it to your kitchen with a garlic and herb crumb for the hoki fillets, a must-have side of chips, fresh salad and of course a herby sauce. You won’t be needing that takeaway menu anymore.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
280 g
Hoki Fillets
(Contains: Fish; )
1 sachet
Classic Roast Seasoning
1
Cucumber
1 packet
Mixed Salad Leaves
2 packet
Potato
1
Lemon
2
Radish
1 packet
Halloumi
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut potato into chips, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, cut lemon into wedges. Grate carrot. • Thinly slice cucumber(see ingredients) into rounds. • Discard any liquid from hoki fillet packaging. Cut halloumi into 1cm-thick slices.
• 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. • Coat fish fillets first in flour mixture, followed by the egg and finally the breadcrumbs. Set aside on a plate. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• When chips have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base of pan. • When oil is hot, cook crumbed fish until golden and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate, then season with a pinch of zesty chilli salt. 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.
• While the fish is cooking, combine a good squeeze of lemon juice, a drizzle of olive oil and a pinch of salt in a medium bowl. • Add carrot, cucumber and mixed salad leaves and toss to coat.
• Divide crumbed fish, chips, halloumi and garden salad between plates. • Serve with dill & parsley mayonnaise and any remaining lemon wedges. Enjoy!
