HelloHero: Crumbed Fish & Chips
with Dill-Parsley Mayo & 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.
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
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; )
Not included in your delivery
olive oil
1 tablespoon (tbsp)
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
• 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.
TIP: If your oven tray is crowded, divide the chips between two trays.
• Meanwhile, cut lemon into wedges. Roughly chop tomato and cucumber. • Place your hand flat on top of hoki fillets and slice through horizontally to make two thin steaks. • Pat hoki dry with paper towel and season both sides with salt and pepper. • 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 hoki into flour to coat, followed by the egg and finally into 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 hoki until golden and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.
TIP: White fish is cooked through when the centre turns from translucent to white. TIP: Add extra oil between batches if needed, so the fish doesn't stick to the pan.
• 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. • Divide crumbed fish, chips and cucumber salad between plates. • Serve with dill & parsley mayonnaise and remaining lemon wedges. Enjoy