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European Recipes
Fried Fish with Mashed Potatoes

Fried Fish with Mashed Potatoes

alongwith tossed salad

Get 50% off your first box

https://www.hellofresh.de/recipes/backfischstabchen-fur-alle-knuspriger-fisch-66b48ad165c5bf01517d54f2

Tags:
Family Friendly
•Calorie Smart
Allergens:
Pesce
•Senf

The quantities provided above are averages only.

Total35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

240 grams

Basa

1 sachet(s)

Olives

50 grams

Ranch Sauce

600 grams

Potatoes

125 grams

Cherry Tomatoes

1 sachet(s)

Vegetable Stock

120 grams

Salad Leaves

2 unit(s)

Garlic

2 sachet(s)

Paprika

Not included in your delivery

3 tbsp

Flour

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

to taste

Milk (Optional)

Nutrition Values

Energy (kJ)2487 kJ
Energy (kcal)594 kcal
Fat17.6 g
of which saturates3.5 g
Carbohydrate75.4 g
of which sugars7.5 g
Dietary Fiber9.7 g
Protein32.4 g
Salt2.8 g
Potassium1191.2 mg
Calcium19.6 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater
•Colander

Cooking Steps

1

Boil a large pot of salted water for the potatoes. Chop the potatoes into 2cm chunks (peeling optional).
When boiling, add the potatoes and cook until fork tender, 15-20 mins. Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of water or milk. Mash until smooth. Season with salt and pepper. Cover with a lid to keep warm. TIP: If you’re in a hurry you can boil the water in your kettle.

2

Meanwhile, trim the salad leaves, then thinly slice or tear into bite-sized pieces.

Halve the cherry tomatoes.

Peel and grate the garlic (or use a garlic press). Finely chop the olives. 

Just before serving toss the cherry tomatoes and chopped lettuce with half the ranch sauce. 

Place a pan over medium-high heat with a knob of butter. Add the garlic and olives and fry for 1-2 mins. Remove from the pan and set aside. 

3

Return the pan to a medium-heat with enough oil to cover the bottom of the pan.

Make a batter with 3 tbsp flour (per 2P) and 50ml water (per 2P). Mix until smooth. 

Once the oil is hot, carefully dip the fish in the batter and fry in the oil for 4-5 mins on each side until the coating is golden brown.

Remove fish from the pan and drain on kitchen paper.

4

Serve the mash, salad and fish in plates and serve any remaining ranch sauce on the side. Garnish adult plates with the olive and garlic topping. 

Meal right image

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