Good old fashioned fish ‘n’ chips. Three words that never fail to excite us. Making your own deep fryer-free version couldn’t be easier either. Don’t believe us? Allow this recipe to show you how…
The quantities provided above are averages only.
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.
4 unit
potatoes
1 unit
cucumber
1 unit
lemon
2 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
white fish fillets
(Contains: Fish;)
1 tub
dill & parsley mayonnaise
(Contains: Eggs;)
1 bag
mixed salad leaves
olive oil
¼ cup
plain flour
(Contains: Gluten, Wheat;)
1.5 tsp
salt
2 unit
egg
(Contains: Eggs;)
1 tbs
vinegar (white wine or red wine)
1 tsp
honey
Preheat the oven to 220°C/200°C fan-forced. Cut the potatoes (unpeeled) into 1cm thick chips. TIP: Cut the potato to the correct size to ensure it cooks in the allocated time. Divide the chips between two oven trays lined with baking paper, drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Spread out in a single layer and bake for 25-30 minutes, or until tender.
While the chips are baking, thinly slice the cucumber. Zest the lemon to get 1 tsp, then slice into wedges.
In the first shallow bowl, combine the plain flour, salt (see ingredients list), lemon zest and a good pinch of pepper. TIP: Add the lemon zest in after crumbing the kids fillets if you like! In the second shallow bowl, whisk the egg and a dash of water. TIP: If you don’t have eggs, use 4 tbs of milk instead. In the third shallow bowl, place the panko breadcrumbs. Dip the white fish fillets into the flour mixture, followed by the egg, and finally in the breadcrumbs. Set aside on a plate.
Heat enough olive oil to coat the base of a large frying pan over a medium-high heat. Add the crumbed fillets to the pan and cook for 2-3 minutes each side, or until golden and just cooked through. Set aside on a plate lined with paper towel to drain. TIP: If your pan is getting crowded, cook in batches adding extra oil if needed!
In a large bowl, combine the vinegar, honey, 3 tsp of the dill & parsley mayonnaise and 2 tbs of olive oil. Add the cucumber and the mixed salad leaves. Season with salt and pepper and toss to coat. TIP: Dress the salad just before serving to keep the leaves crisp.
Divide the jumbo fish fingers and handcut chips between plates. Serve the salad, remaining dill and parsley mayonnaise and the lemon wedges on the side.
TIP: For kids, follow our serving suggestion in the main photo!