HelloHero: Crumbed Fish & Chips
with Dill-Parsley Mayo & Parmesan 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.
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
Ingredients
2
potato
½
lemon
1
cucumber
1
tomato
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 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Instructions
• 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.
• 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. Sprinkle with grated Parmesan cheese. • Divide crumbed fish, chips and cucumber salad between plates. • Serve with dill & parsley mayonnaise and remaining lemon wedges. Enjoy!