Crumbed Fish & Chips
with Garden Salad & Tartare Sauce
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 fries, fresh salad and of course a tartare sauce. You won’t be needing that takeaway menu anymore.
This recipe is under 650kcal per serving.
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
2
potato
1 sachet
Zesty Chilli Salt
1 packet
Smooth Dory Fillets
(Contains fish; )
1
tomato
1
cucumber
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
Tartare Sauce
(Contains Soy; )
1 sachet
Aussie Spice Blend
1 bag
spinach & rocket mix
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
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 steak 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!