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Crispy Double Fish Finger Roll and Sweet Potato Fries

Crispy Double Fish Finger Roll and Sweet Potato Fries

for adults: add pickled chilli garnish
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
973 kcal
Protein
: 
58.2g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Cereals containing gluten
  • Wheat
  • Egg
  • Mustard
  • Sulphites
  • Cereals containing gluten
  • Egg
  • Milk
  • Soya
  • May contain traces of allergens

A recipe conveniently customised just to your liking.

Serving amount

480 grams

Basa

(Contains: Fish)

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 unit(s)

Carrot

2 sachet(s)

Paprika

(Contains: Mustard)

½ sachet(s)

Italian Herbs

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

1 unit(s)

Chilli

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

2 unit(s)

Brioche Rolls

(Contains: Wheat May be present: Cereals containing gluten, Egg, Milk, Soya)

1 sachet(s)

Sweet Chilli Sauce

2 unit(s)

Sweet Potato

Not included in your delivery

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)4069 kJ
Energy (kcal)973 kcal
Fat27.3 g
of which saturates7.1 g
Carbohydrate125.7 g
of which sugars36.9 g
Dietary Fiber6.1 g
Protein58.2 g
Salt3.8 g
Potassium958 mg
Calcium61.2 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Grater
•Baking Sheet with Baking Paper

Cooking Steps

Cook the Chips
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (peeling optional). Pop the chips onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. You want them well spaced out to achieve a crispy finish. When the oven is hot, roast on the top shelf until golden, 20-25 mins. Turn halfway through. TIP: Use two baking trays if necessary.
Crumb the Fish
2
  • Pat the basa dry with kitchen paper, then season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
  • Quarter the basa widthways.
  • In a bowl, mix the breadcrumbs, half the Italian herbs (per 2P), salt and pepper.
  • Toss the fish first in the aioli then the breadcrumbs.
Fry the Fish
3
  • Place a pan over medium-high heat with enough oil to cover the bottom.
  • Place the fish into the pan and fry until golden, 3-4 mins on each side.

TIP: You want the oil to be hot so the fish fries properly—preheat for 2-3 mins.

Prep the Rest
4
  • Meanwhile, thinly slice the chilli widthways (keeping the seeds and core in tact).
  • Mix the chilli with the apple cider vinegar and ½ tsp sugar (per 2P) in a small bowl.
  • Trim the carrot, then coarsely grate (no need to peel).
  • Toss the carrot with the remaining aioli and season to taste with salt and pepper. 
Warm the Bread
5
  • Slice the brioche rolls lengthways down through the middle (don't slice all the way through).
  • Pop them cut-side up into the oven to warm through, 2-3 mins.
Assemble and Serve
6
  • Fill the brioche rolls with the carrot slaw and crumbed fish.
  • Drizzle the sweet chilli sauce on top of the fish.
  • Serve on plates alongside the sweet potato fries.
  • Garnish the adult plates with crispy onion and as much pickled chilli as you'd like. 
Meal right image

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