Quick Crumbed Fish & 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 fries, fresh salad and of course a tartare sauce. You won’t be needed that takeaway menu anymore.
This recipe is under 650kcal per serving.
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!
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
3
potato
½
lemon
1
cucumber
1 packet
mayonnaise
(Contains Egg; )
1 packet
Smooth Dory 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; )
1
apple
Not included in your delivery
1
olive oil
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place fries 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 between two trays.
• Meanwhile, cut lemon into wedges. Thinly slice apple. Roughly chop cucumber. • Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 steak 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 in the panko mixture, then transfer to a plate.
• When the fries 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, 5-6 minutes each side. Transfer to a paper towel-lined plate.
TIP: Gently flip the fish to ensure it doesn't 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, chips and cucumber salad between plates. • Serve with tartare sauce and any remaining lemon wedges. Enjoy!