Crumbed Fish & Kumara Chips
with Tartare Sauce & Tomato Salad
- Wheat
- Gluten
- Eggs
- Soy
- Fish
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
2
Kumara
1
Tomato
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
280 g
Hoki Fillets
(Contains: Fish; )
1
Cucumber
1 packet
Mixed Salad Leaves
1
Lemon
Nutrition Values
Cooking Steps
Custom Recipe: Preheat oven to 240°C/220°C fan-forced. Peel and cut kumara into fries. Place kumara fries on a lined oven tray. Season with salt, drizzle with olive oil and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, cut lemon into wedges. Roughly chop cucumber and tomato. • 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. • 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 dill & parsley mayonnaise and remaining lemon wedges. Enjoy!
