Back to Recipes

Crispy quinoa and panko crumbed fish

with tartare sauce, potato chips and a lemony beetroot slaw

Ready in around 20 mins

RECIPE FACT:
A Jewish immigrant, Joseph Malin, opened the first recorded combined fish-and-chip shop in London in the 1860’s.
Nutritional Info:
  • Energy: 3194kj (763Kcal)
  • Protein: 28g
  • Carbohydrate: 45g
  • Fat: 47g
  • Contains: Fish, Gluten, Egg
Serving Amount:
Serves 1 person
Cooking Instructions:
  • Before cooking

    Preheat the oven to 200°C (fan bake).

  • 1. TO COOK THE POTATO CHIPS:

    Place the steamed potato chips onto an oven tray lined with baking paper. Drizzle with olive oil and salt and pepper and roast in oven for 22-25 mins.

  • 2. TO PREPARE THE WINTER SLAW:

    Empty the sliced red & green cabbage and grated beetroot into a serving bowl. Just before serving add the lemon dressing and season with salt and pepper and toss to combine.

  • 3. TO PREPARE AND COOK THE FISH:

    Remove the tarakihi fillets from their packaging. Rinse under cold water and pat dry with paper towel. Cut each fillet into 2 pieces. Season 2-3 tbsps of flour with some salt and tip onto a plate. Break egg into a shallow bowl and whisk with a fork. Spread breadcrumbs on a plate. First dip fish fillets in flour mix and shake off excess, then dip in egg mix and allow excess to drip off. Finally roll in breadcrumbs to coat well. Heat 1 tbsp of butter and 1 tbsp of oil in a non-stick frying pan over a medium-high heat. Once the butter and oil are sizzling, add the fish fillets and cook on each side for 2-3 mins until golden.

  • TO SERVE:

    Place potato chips and winter slaw onto plates then top with fish fillets. Finish with a good dollop of tartare sauce.

Ingredients In your box:
  • 1 pack of tarakihi
  • 1 pack of steamed potato chips
  • 1 pack of quinoa & panko crumb
  • 1 pot of tartare sauce
  • 1 bag of sliced red & green cabbage
  • 1 bag of grated beetroot
  • 1 pot of lemon dressing

SHARE YOUR CREATION WITH US!

use the hashtag #woopnz to be featured