Panko Crusted Prawns and Hake

Name: Panko Crusted Prawns and Hake with peas and salt and vinegar chips
Total time: 40 min
Yield: 2
Cuisine: Irish
Ingredients: 180 grams Prawns; 600 grams Potatoes; 2 sachet(s) Apple Cider Vinegar; 1 pack(s) Breadcrumbs; 2 sachet(s) Aioli; 250 grams Hake; 120 grams Peas; 1 unit(s) Carrot; 1 unit(s) Lemon; to taste Salt; to taste Oil; to taste Pepper; to taste Butter

with peas and salt and vinegar chips

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A symphony of seafood is contained in this recipe that's reminiscent of a takeaway. This DIY chipper dish also features carrot slaw, buttery peas and vinegary cooked-to-perfection chips.

Tags:

Eat Me First

Allergens:

Crustaceans

•Sulphites

•Wheat

•Egg

•Mustard

•Fish

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

180 grams

Prawns

(Contains: Crustaceans)

600 grams

Potatoes

2 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

1 pack(s)

Breadcrumbs

(Contains: Wheat)

2 sachet(s)

Aioli

(Contains: Egg, Mustard)

250 grams

Hake

(Contains: Fish)

120 grams

Peas

1 unit(s)

Carrot

1 unit(s)

Lemon

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Butter

Nutrition Values

Energy (kJ)3709 kJ

Energy (kcal)886 kcal

Fat36.8 g

of which saturates3.6 g

Carbohydrate93.3 g

of which sugars13.8 g

Dietary Fiber0 g

Protein51.1 g

Cholesterol0 mg

Salt2.58 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

•Grater

•Baking Sheet with Baking Paper

Cooking Steps

PDF

Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes lengthways into 1cm slices, then into 1cm wide chips (peeling optional).
Pop the chips onto a large (lined) baking tray.
Drizzle with 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 the tray halfway through.

TIP: Use two baking trays if necessary.

In a bowl, mix the breadcrumbs with salt and pepper.
Pat the hake and prawns with kitchen paper to remove excess moisture. Season with salt and pepper.
In a medium bowl, toss both hake and prawns with half the aioli.
Then, one by one, toss the hake and prawns through the breadcrumbs. IMPORTANT: Wash hands and equipment after handling raw fish.

Place the crumbed hake on a lined baking tray.
Drizzle with oil and place on the middle shelf of the oven.
Bake until the crumb is golden and the fish is cooked through, 18-20 mins. IMPORTANT: Fish is cooked when opaque in the middle.
When the hake has been cooking for 10 mins, add the prawns to the same tray and cook for the remaining time, 8-10 mins. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.

Meanwhile, quarter the lemon.
Trim the carrot, then coarsely grate (no need to peel).
Mix the carrot with two-thirds of the remaining aioli (reserve one-third for drizzling over later).
Season to taste with salt and pepper.

Place a pan over medium-high heat with 1 tbsp butter (double for 4p) and a drizzle of oil.
Once hot, add the peas and cook, stirring, until warmed through, 2-3 mins.
Mash the peas with a fork and season to taste with salt and pepper.

Just before serving, toss the chips with apple cider vinegar, salt and pepper then divide between plates.
Serve the crumbed hake, prawns, peas, carrot slaw and lemon wedges alongside.
Drizzle the remaining aioli over the crispy fish and prawns.