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Quick Crumbed Double Fish & Chips
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Quick Crumbed Double Fish & Chips

Quick Crumbed Double Fish & Chips

with Garden Salad & Tartare Sauce

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 dory fish fillets, a must-have side of chips, fresh salad and of course a tartare sauce. You won’t be needing that takeaway menu anymore.

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Quick
Climate Superstar
Over 30g protein
Allergens:
Gluten
Egg
fish
Soy

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
DifficultyEasy

Ingredients

Serving amount

2

potato

1 sachet

Zesty Chilli Salt

1

tomato

1

cucumber

1 packet

panko breadcrumbs

(Contains Gluten; )

1 sachet

Aussie Spice Blend

2 packet

Smooth Dory Fillets

(Contains fish; )

1 bag

spinach & rocket mix

1 packet

Tartare Sauce

(Contains Soy; )

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains Gluten; )

1

egg

(Contains Egg; )

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2717 kJ
Fat23.1 g
of which saturates2.9 g
Carbohydrate15.7 g
of which sugars21 g
Protein44 g
Sodium1034 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 Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into chips, then place on a lined oven tray. Drizzle with olive oil and toss to coat. Bake until tender, 20-25 minutes. • Remove tray from oven, then add zesty chilli salt and toss to combine. • While the chips are baking, roughly chop tomato and cucumber.

2
2

• In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Aussie spice blend. • Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • Coat fish fillets in the flour mixture, followed by the egg and finally the panko mixture. Transfer to a plate.

3
3

• When 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 fish in batches, until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.

4
4

• In a medium bowl, combine tomato, cucumber, spinach & rocket mix and a drizzle of white wine vinegar. Season with salt. • Divide crumbed fish and chips between plates. • Serve with garden salad and tartare sauce. Enjoy!