Double Crumbed Fish & Chips

Name: Double Crumbed Fish & Chips with Garden Salad & Tartare Sauce
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: 1 packet Panko Breadcrumbs; 1 Tomato; 280 g hoki; 1 Cucumber; 1 sachet Classic Roast Seasoning; 2 packet Potato; 1 packet baby spinach & rocket mix; 1 packet Garlic Aioli; 1 drizzle white wine vinegar; 1 tbs plain flour; 1 drizzle olive oil; 1 piece egg

with Garden Salad & Tartare Sauce

Get up to $175 off

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.

Allergens:

Wheat

•Gluten

•Fish

•Eggs

•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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

Tomato

280 g

hoki

(Contains: Fish; )

Cucumber

1 sachet

Classic Roast Seasoning

2 packet

Potato

1 packet

baby spinach & rocket mix

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Not included in your delivery

1 drizzle

white wine vinegar

1 tbs

plain flour

(Contains: Gluten; May be present: Wheat. )

1 drizzle

olive oil

1 piece

egg

(Contains: Eggs; )

Nutrition Values

Calories399 kcal

Energy (kJ)1670 kJ

Fat12.5 g

of which saturates1.3 g

Carbohydrate36.8 g

of which sugars6.6 g

Dietary Fibre4.4 g

Protein32.3 g

Sodium688 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 Paper

•Baking Tray

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

• 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.

• 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.

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

• 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!