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Jumbo Fish Fingers
Jumbo Fish Fingers

Jumbo Fish Fingers

with Hand-Cut Chips

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…

Allergens:
Gluten
Wheat
Eggs
Fish

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.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

/ Serving 4 people

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

Not included in your delivery

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

Nutritional Values

per serving
Calories2480 kcal
Fat24.7 g
of which saturates2.6 g
Carbohydrate53.5 g
of which sugars4.2 g
Protein36.9 g
Sodium719 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Chopping board
Knife
Shallow Dish
Large Non-Stick Pan
Paper Towel
Plate
Large Bowl

Cooking Steps

Cook the potato chips
1

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.

Get prepped
2

While the chips are baking, thinly slice the cucumber. Zest the lemon to get 1 tsp, then slice into wedges.

Crumb the fish
3

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.

Cook the fish
4

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!

Dress the salad
5

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.

Serve up
6

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!

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