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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the lemon-crushed potatoes, while some found the lemon flavour overpowering. The sweet chilli mayo received mixed reviews.
- Ease of prep: Customers appreciated the pre-crumbed fish and pre-chopped potatoes, making this a quick and easy weeknight meal.
- Suggestions: Several recommended using the air fryer for perfectly crispy fish. Some preferred roast veggies or cooked vegetables instead of salad.
- Leftovers: Several found the potato portion small; consider adding extra potatoes if you're extra hungry.
- Cooking tips: A few had trouble cooking the potatoes; try microwaving first or cutting larger for better results.
