Classic Family Fish & Chips
- Gluten
- Wheat
- Fish
- Milk
- Eggs
There’s nothing better on a hot Summer’s evening than a seafood dinner! Forget the excessively fried, more-batter-than-fish style though, here’s a lightly floured version with oven baked chips and just cooked greens that will please and satisfy. The real star of the show is the parsley and dill mayonnaise from our friends at Roza’s- it’s got a winning fresh and herby flavour that walks all over tartare. Eating with your hands is highly encouraged with this one!
Ingredients
1 kg
potatoes
1
lemon
600 g
white fish fillets
(Contains: Fish;)
½ bag
snow peas
1 tub
dill & parsley mayonnaise
(Contains: Eggs;)
Not included in your delivery
2 tbs
olive oil
½ cup
plain flour
(Contains: Gluten, Wheat;)
1 tbs
butter
(Contains: Milk;)
Utensils
Cooking Steps
Preheat the oven to 200ºC/180ºC fan-forced. Bring a kettle of water to the boil. To prepare the ingredients, cut the potatoes into fries (unpeeled). Zest the lemon and cut into wedges. Cut the white fish fillets into 4-5 pieces, and trim and destring the snow peas.
Toss the potato fries in half of the olive oil and place on a lined oven tray in a single layer. Season with salt and pepper and cook in the oven for 30 minutes or until golden and tender.
Place the plain flour and lemon zest in a plastic bag and season generously with salt and pepper. Add the white fish fillet strips to the bag and toss around until the fish is completely covered in the mixture. Heat the butter and remaining olive oil in a medium frying pan over a medium heat. Add the fish and cook gently on each side for 3 minutes until the fish turns nut brown and is cooked through. Place the fish on a plate lined with paper towel.
Meanwhile, place the snow peas in a heatproof bowl and pour over the boiling water from the kettle. Set aside for 1-2 minutes or until just tender. Drain.
To serve, divide the fish, sweet potato fries and snow peas between plates. Serve with the dill & parsley mayonnaise and the lemon wedges
