HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconClassic Family Fish & Chips
Classic Family Fish & Chips

Classic Family Fish & Chips

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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!

Tags:Kid FriendlyEat Me FirstSeafood firstKid Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1 kg




600 g

white fish fillets


½ bag

snow peas

1 tub

dill & parsley mayonnaise


Not included in your delivery

2 tbs

olive oil

½ cup

plain flour


1 tbs


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2800 kJ
Fat26.8 g
of which saturates4.8 g
Carbohydrate61.5 g
of which sugars3.9 g
Dietary Fibre0 g
Protein43.4 g
Sodium215 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Paper Towel
Plastic Bag
Instructionsarrow up iconarrow up icon
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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