Louisiana-Style Fried Basa
with slaw and spicy remoulade
The quantities provided above are averages only.
Ingredients
600 grams
Potatoes
1 unit(s)
Scallion
1 unit(s)
Chilli
120 grams
Coleslaw Mix
1 pack(s)
Sweetcorn
½ sachet(s)
Mustard
(Contains: Mustard)
1 sachet(s)
Aioli
(Contains: Mustard, Egg)
240 grams
Basa
(Contains: Fish)
20 grams
Cornflour
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
50 grams
Ranch Sauce
(Contains: Mustard, Egg, Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Utensils
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 oil, half the cajun spice, 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.
Meanwhile, drain the sweetcorn in a sieve. Mix the coleslaw and sweet corn with the aioli and season to taste with salt and pepper.
Mix half the ranch with the remaining cajun spice in a shallow dish and season to taste with salt and pepper.
Mix the cornflour and breadcrumbs in a bowl. Season with salt and pepper.
Pat the basa dry with kitchen paper, then season with salt and pepper.
Dip the fish in the ranch mixture, then into the breadcrumb mixture, coating all over. Press the crumb firmly onto each fillet.
IMPORTANT: Wash hands and equipment after handling raw fish.
Place a large pan over medium-high heat and add enough oil to cover the base. Once hot, carefully lay the fish into the pan and fry until golden-brown and cooked through, 3-5 mins per side.
IMPORTANT Fish is cooked when opaque in the middle.
TIP: You want the oil to be hot so the fish fries properly—preheat for 2-3 mins.
Trim and thinly slice the scallion (separating the white from the greens).
Halve the chilli and discard the core and seeds and finely chop.
In a small bowl, mix the chilli (add less if you don't like the heat), whites of scallion, half the mustard (per 2P) and remaining ranch. Season to taste with salt and pepper.
Divide the roasted potatoes, Louisiana-style Fish and slaw between plates. Serve with the spicy remoulade and garnish with the green parts of the scallion.
