Rainbow Fish & Chips
The key to great fish and chips is a good quality fillet of fish and all the classic trimmings – crispy spuds, some fresh greens and a tangy tartare sauce. We think these sweet potato chips and snow peas are a delicious idea, perfect for giving everyone’s beachy favourite plenty of colour and goodness. The result is a fish n chips that will beat a beach takeaway any day of the week.
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
400 g
sweet potato
2 tbs
dill & parsley mayonnaise
(Contains: Eggs;)
½
lemon
320 g
white fish fillets
(Contains: Fish;)
100 g
snow peas
Not included in your delivery
1 tbs
olive oil
2 tbs
plain flour
(Contains: Gluten, Wheat;)
2 tsp
butter
(Contains: Milk;)
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan forced. Bring a kettle of water to the boil.
To prepare the ingredients, cut the sweet potato into 5 mm thick rounds (unpeeled). Zest the lemon and cut into wedges. Cut the white fish fillets into thick strips, and trim and destring the snow peas.
Toss the sweet potato in half of the olive oil and place on the prepared oven tray in a single layer. Season with salt and pepper and cook in the oven for 30 minutes or until golden and tender.
Place the plain flour and lemon zest in a plastic bag and season generously with salt and pepper. Add the white fish fillets to the bag and toss around until the fish is completely covered in the mixture. Heat the butter and remaining olive oil in a medium frying pan over a medium heat. Add the fish and cook gently on each side for 3 minutes until the fish turns nut brown and is cooked through. Place the fish on a plate lined with paper towel.
Meanwhile, place the snow peas in a heatproof bowl and pour over the boiling water from the kettle. Set aside for 1-2 minutes or until just tender. Drain.
To serve, divide the fish, sweet potato chips and snow peas between plates. Serve with the dill & parsley mayonnaise and the lemon wedges.
