Name: Fish Finger Hot Dogs with slaw and chips
Total time: 40 min
Yield: 2
Cuisine: European
Ingredients: 240 grams Basa; 1 pack(s) Breadcrumbs; 1 sachet(s) Aioli; 1 unit(s) Carrot; 600 grams Potatoes; 2 sachet(s) Paprika; ½ sachet(s) Italian Herbs; 1 sachet(s) Apple Cider Vinegar; 1 unit(s) Chilli; 1 sachet(s) Crispy Onions; 2 unit(s) Brioche Rolls; 1 sachet(s) Sweet Chilli Sauce; ½ tsp Sugar; to taste Salt; to taste Pepper; to taste Oil

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Recipes

European Recipes

Fish Finger Hot Dogs

with slaw and chips

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Tags:

Family Friendly

Allergens:

Fish

•Cereals containing gluten

•Wheat

•Egg

•Mustard

•Sulphites

The quantities provided above are averages only.

Total40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

240 grams

Basa

(Contains: Fish)

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 unit(s)

Carrot

600 grams

Potatoes

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: Wheat)

2 unit(s)

Brioche Rolls

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

1 sachet(s)

Sweet Chilli Sauce

Not included in your delivery

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)3783 kJ

Energy (kcal)904 kcal

Fat25.3 g

of which saturates6.5 g

Carbohydrate130.1 g

of which sugars23.7 g

Dietary Fiber10.4 g

Protein37.7 g

Cholesterol0 mg

Salt3.81 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

•Grater

Cooking Steps

Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
Pop the chips onto a large (lined) baking tray. Drizzle with paprika, oil, season well with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary.

Place a pan over medium-high heat with enough oil to cover the bottom. 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.

In a bowl, mix the breadcrumbs, salt and pepper. Spread 1 Tbsp of aioli over the top of the fish. Press the crumb firmly onto each of the fillets.

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.

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 and scallion with the remaining aioli and season to taste with salt and pepper.

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.

Fill the brioche roll with the carrot slaw and crumbed fish.

Drizzle the sweet chilli sauce on top of the fish.

Serve on plates alongside the roasted potatoes. Garnish the adult plates with crispy onion and as much pickled chilli as you'd like.