Fin-Tastic Crumbed Fish & Chips
with Zucchini Scales & Salad
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! We're taking things under the sea and require the very best little cooks to help plate up this crumbed fish. With some zucchini scales, tomato fins and a tartare sauce face, this fish will look just as good as it tastes!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Balsamic Vinaigrette Dressing
1 sachet
Chicken Salt
(Contains: May contain traces of allergens, Soy, Gluten, Wheat;)
280 g
Crumbed Basa
(Contains: Fish, Gluten, Soy, Wheat;)
2
Garlic
1 packet
Mixed Salad Leaves
2
Potato
1 packet
Tartare Sauce
(Contains: Eggs;)
1
Tomato
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into chips.
• Place chips on a lined oven tray. Drizzle with olive
oil and toss to coat.
• Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries
between two trays.
• Meanwhile, thinly slice zucchini into half-moons.
• Thinly slice tomato into wedges.
• Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over
high heat. Cook zucchini, tossing, until tender,
4-5 minutes.
• Reduce heat to medium, then add garlic and cook
until fragrant, 1 minute. Transfer to a bowl.
• Season to taste with salt and pepper, then allow to
cool slightly.
• Return 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.
• Season with a pinch of chicken salt (reserving the
remainder for the fries).
Little cooks: Help sprinkle over the chicken salt!
• In a medium bowl, combine mixed salad leaves
and balsamic vinaigrette dressing, tossing
to combine. Season to taste.
Little cooks: Take the lead by tossing the salad!
• To the tray with fries, sprinkle over remaining
chicken salt and toss to coat.
• Divide the crumbed fish, chips and salad between
plates. Assemble zucchini half-moons as scales and
tomato wedges as fins for the fish.
• Cut off one corner of tartare sauce packet and draw
a face on the fish to serve. Enjoy!
Little cooks: Take the lead by assembling the fish!
