HelloHero: Crumbed Fish & Chips
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HelloHero: Crumbed Fish & Chips

HelloHero: Crumbed Fish & Chips

with Dill-Parsley Mayo & Cheesy Cucumber Salad

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

Tags:
Bestseller
Allergens:
fish
Gluten
Egg
Gluten(Wheat)
Soy
Milk

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
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

½

lemon

1

tomato

1

cucumber

1 packet

hoki fillets

(Contains fish; )

1 packet

panko breadcrumbs

(Contains Gluten(Wheat); )

1 sachet

Garlic & Herb Seasoning

1 packet

Mixed Salad Leaves

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

1 tablespoon (tbsp)

plain flour

(Contains Gluten; )

1

egg

(Contains Egg; )

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Nutrition Values

Energy (kJ)3292 kJ
Calories786 kcal
Fat39.4 g
of which saturates6.5 g
Carbohydrate64 g
of which sugars22.8 g
Dietary Fibre5.5 g
Protein43.6 g
Sodium983 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 Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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. Sprinkle with grated Parmesan cheese. • Divide crumbed fish, chips and cheesy cucumber salad between plates. • Serve with dill & parsley mayonnaise and remaining lemon wedges. Enjoy!