Classic Crumbed Fish & Chips
with Herby Mayo & Cucumber Salad
- Gluten
- Eggs
- Gluten(Wheat)
- Fish
- 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 chips, fresh salad and of course a tartare sauce. You won’t be needing that takeaway menu anymore. *We’ve replaced the radish in this recipe with carrot due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!* *This recipe is under 650kcal per serving.*
Ingredients
2
potato
½
lemon
1
carrot
1
cucumber
1 sachet
Aussie Spice Blend
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
Smooth Dory Fillets
(Contains: Fish; )
pinch
Zesty Chilli Salt
1 packet
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, 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 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 smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person.
• In a shallow bowl, combine Aussie spice blend 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.
• 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, 5-6 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 and garden salad between plates. • Serve with dill & parsley mayonnaise and any remaining lemon wedges. Enjoy!
