Crumbed Fish & Chips
with Tartare Sauce & Avocado Salad
- Wheat
- Gluten
- Eggs
- Soy
- Mustard
- Fish
- Wheat
- May contain traces of allergens
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
1 sachet
Garlic & Herb Seasoning
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten)
1
Avocado
packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy, Mustard)
280 g
Hoki Fillets
(Contains: Fish)
1
Cucumber
1 packet
Mixed Salad Leaves
2 packet
Potato
1
Lemon
Not included in your delivery
1 piece
egg
(Contains: Eggs)
1 tbs
plain flour
(Contains: Gluten May be present: Wheat)
1 drizzle
olive oil
Nutrition
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. Slice avocado in half, scoop out flesh and roughly chop. Roughly chop 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.
• 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, avocado, 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 avocado salad between plates. • Serve with tartare sauce and any remaining lemon wedges. Enjoy!
