Quick Crumbed Fish & Chips
with Tartare Sauce & Cucumber Salad
- Fish
- Gluten
- Eggs
- Gluten(Wheat)
- Soy
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 gemfish fillets, a must-have side of potato chips, fresh salad and of course a tartare sauce. You won’t be needing that takeaway menu anymore.
Ingredients
2
potato
½
lemon
1
cucumber
1
tomato
1 packet
gemfish fillets
(Contains: Fish; )
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 sachet
Garlic & Herb Seasoning
1 bag
Mixed Salad Leaves
1 packet
Tartare Sauce
(Contains: Soy; )
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten; )
1
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into chips. • Place chips on a lined oven tray. Season with salt, drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, cut lemon into wedges. Roughly chop cucumber and tomato. • Discard any liquid from gemfish fillet packaging. Slice fish in half crossways to get 1 piece per person. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and garlic & herb seasoning. Coat fish first in the flour, followed by the egg and finally the breadcrumbs. Set aside on a plate.
• When the chips have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. • When oil is hot, cook crumbed fish until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.
• In a large bowl, combine mixed salad leaves, tomato, cucumber, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper and toss to combine. • Divide crumbed fish, chips and cucumber salad between plates. • Serve with tartare sauce and any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty, well-seasoned fish with its crunchy coating, comparing it favourably to takeaway options.
- Ease of prep: Quick and simple to make, though some found crumbing the fish a bit messy or challenging.
- Suggestions: Consider baking the fish in the oven for an easier alternative to frying; try mixing regular and panko breadcrumbs.
- Portions: Some found the fish portions generous, while others wished for more; consider adding extra potatoes for chip lovers.
- Chips: Use Agria potatoes for crispier chips; the white potatoes provided tend to become soggy when baked.
