Crumbed Fish & Chips
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Crumbed Fish & Chips

Crumbed Fish & Chips

with Tartare Sauce & 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 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.

Tags:
Bestseller
•Over 30g protein
Allergens:
fish
•Egg
•Gluten
•Gluten(Wheat)
•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

½

lemon

1

tomato

1

cucumber

1 packet

hoki 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

egg

(Contains Egg; )

1 tbs

plain flour

(Contains Gluten; )

sideBannerName

Nutrition Values

Energy (kJ)2790 kJ
Fat26.1 g
of which saturates3.3 g
Carbohydrate67.7 g
of which sugars22.3 g
Protein38.7 g
Sodium913 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Cooking Steps

1
1

• 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.

2
2

• Meanwhile, cut lemon into wedges. Roughly chop tomato and cucumber. • Discard any liquid from hoki 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.

3
3

• 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.

4
4

• 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!