Crumbed Fish & Kumara Chips
with Tartare Sauce & 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 dory fish fillets, a must-have side of kumara fries, fresh salad and of course a tartare sauce. You won’t be needed that takeaway menu anymore.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced tomato with apple, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
½
lemon
1
cucumber
1 packet
mayonnaise
(Contains Egg; )
1 packet
Smooth Dory Fillets
(Contains fish; )
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
Garlic & Herb Seasoning
1 bag
Mixed Salad Leaves
1 packet
Tartare Sauce
(Contains Soy; )
1
apple
2
Kumara
Not included in your delivery
1
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Peel and cut kumara into fries. • Place kumara fries on a lined oven tray. Season with salt, drizzle with olive oil and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, cut lemon into wedges. Roughly chop apple and cucumber. • Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • In a shallow bowl, combine mayonnaise and fish fillets. • In a second shallow bowl, combine panko breadcrumbs and garlic & herb seasoning. • Coat fish fillets in garlic-herb panko, then transfer to 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, 5-6 minutes each side. Transfer to a paper towel-lined plate.
TIP: Gently flip the fish to ensure it does not fall apart, adding extra oil if needed.
TIP: The fish is cooked through when the centre turns from translucent to white.
• In a large bowl, combine mixed salad leaves, apple, cucumber, a squeeze of lemon juice and a drizzle of olive oil. Season and toss to combine. • Divide crumbed fish, kumara chips and tomato salad between plates. • Serve with tartare sauce and any remaining lemon wedges. Enjoy!