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Crumbed Fish & Chips
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Crumbed Fish & Chips

Crumbed Fish & Chips

with Tartare Sauce & Avocado 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 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.

Tags:
Quick
Allergens:
fish
Gluten
Soy
Egg

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

½

lemon

1

avocado

1

cucumber

1 packet

hoki fillets

(Contains fish; )

1 packet

panko breadcrumbs

(Contains Gluten; )

1 sachet

Garlic & Herb Seasoning

1 bag

Mixed Salad Leaves

1 packet

Tartare Sauce

(Contains Soy; )

Not included in your delivery

olive oil

1

egg

(Contains Egg; )

1 tbs

plain flour

(Contains Gluten; )

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Nutrition Values

Energy (kJ)3300 kJ
Fat39.7 g
of which saturates5.4 g
Carbohydrate66.2 g
of which sugars21 g
Protein39.5 g
Sodium917 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. 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.

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 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.

4
4

• 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!