Try this tasty dinner recipe from meal creator and delivery service, My Food Bag.
Preheat oven to 200°C. Line an oven tray with baking paper.
Slice potatoes 1cm-thick lengthwise, then into long 1cm-thick chips. Toss potato chips with olive oil in prepared oven tray, season with salt and roast until golden and crispy, 25–30 minutes.
While the chips are cooking, pat fish dry with paper towels and cut into 5cm-long fingers. Put the flour, egg and breadcrumbs into separate bowls and coat each fish finger first in flour (shake off any excess), then egg, and lastly breadcrumbs. Set aside on a clean dry plate.
Bring chicken stock to the boil in a small pot. Add peas and cook for 3–4 minutes until soft. Mash peas with mint (if using), lemon zest and juice and season to taste with salt and pepper. Cover and set aside.
Heat 1 tablespoon of oil in a large fry-pan (preferably non-stick) on medium heat. Cook fish fingers in batches for 1–2 minutes each side until just cooked through. Add more oil as necessary.
To serve, divide smashed peas, chips and fish fingers between plates.
Serve with a dollop of tartare sauce and a wedge of lemon on the side.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Nutritional Info per serve:
Energy - 2637kJ (622kcal)
Carbohydrate - 47.0g
Protein - 31.4g
Fat - 34.0g
For more info about My Food Bag, go to www.myfoodbag.com.au
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