Quick Crumbed Fish & Chips
with Garden Salad & Garlic Aioli
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 seasoned crumb for the fish fillets, a must-have side of chips, fresh salad and of course some aioli. You won’t be needing that takeaway menu anymore.
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
2
potato
1
tomato
1
cucumber
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 sachet
Classic Roast Seasoning
1 packet
hoki fillets
(Contains: Fish; )
1 packet
spinach & rocket mix
1 packet
garlic aioli
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten; )
1
egg
(Contains: Eggs; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into chips, then place on a lined oven tray. Drizzle with olive oil and toss to coat. Bake until tender, 20-25 minutes. • Remove tray from oven, then season with salt and pepper, toss to combine. • While the chips are baking, roughly chop tomato and cucumber.
• In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and classic roast seasoning. • Discard any liquid from hoki fillets packaging. Slice fish in half crossways to get 1 piece per person. • Coat fish fillets in the flour mixture, followed by the egg and finally the panko mixture. Transfer to a plate.
• When chips 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 fish in batches, until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.
• In a medium bowl, combine tomato, cucumber, spinach & rocket mix and a drizzle of white wine vinegar. Season with salt. • Divide crumbed fish and chips between plates. • Serve with garden salad and garlic aioli. Enjoy!
