Crumbed Fish & Easy Lemon-Crushed Potatoes
with Garden Salad & Sweet Chilli Mayo- Milk
- Gluten
- Fish
- Soy
- Wheat
- Eggs
Retire your usual fish and chips and bring on this easy taste sensation! Pre-crumbed basa plus pre-chopped potato means most of the work is done for you, leaving more time to enjoy the zesty flavours and delicious sweet chilli mayo. *We’ve replaced the gherkin relish in this recipe with sweet chilli sauce due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
½
Lemon
1
Carrot
1
Tomato
1 packet
Chopped Potato
1 sachet
chicken-style stock powder
1 packet
crumbed basa
(Contains: Gluten, Fish, Soy, Wheat;)
1 packet
baby spinach leaves
1 packet
mayonnaise
(Contains: Eggs;)
1 packet
sweet chilli sauce
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Boil the kettle. • Zest lemon, then slice into wedges. • Grate carrot. • Roughly chop tomato. • In a small bowl, combine mayonnaise and sweet chilli sauce.
• Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Add chopped potato and cook over medium-high heat, until easily pierced with a knife, 8-10 minutes. • Drain, then return potatoes to the saucepan with the butter, chicken-style stock powder, lemon zest, a generous squeeze of lemon juice. • Toss to coat, then lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry!
• While potato is cooking, set air fryer to 200°C. Place crumbed basa into air fryer basket and cook until golden and cooked through, 8-10 minutes. Cook in batches if needed. Transfer to a paper towel-lined plate. Season with salt.
TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed basa until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate and season with salt.
• In a large bowl, combine baby spinach leaves, tomato, carrot and a drizzle of vinegar and olive oil. Season to taste. • Divide easy lemon-crushed potatoes, crumbed fish and salad between plates. • Serve with sweet chilli mayonnaise and any remaining lemon wedges. Enjoy!
