Crumbed Basa and Chips

Nutrition per serve

Ingredients

• 2pcs potato
• 10g capers
• 1pcs lemon
• 50g aioli mayonnaise
• 10g pepper and garlic seasoning
• 40g panko breadcrumbs
• 300g basa centre-cut portions
• 1clove garlic
• 150g peas
• 50g baby spinach leaves
• 15ml olive oil
• 1pcs egg
• 15ml plain flour
• 30ml neutral-flavoured oil
• 20g butter

Method

1. Step 1 — Prep and roast chips
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into thick chips. Put the chips on the lined tray, drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Roast for 25-30 mins until golden and tender.
2. Step 2 — Prep ingredients
   Meanwhile, finely chop the capers. Finely grate the zest of half the lemon, then juice the half. Cut the remaining lemon into wedges. To make the tartare sauce, combine the capers, aioli, lemon zest and 1 tsp lemon juice* in a bowl and season with salt and pepper. Bring a medium saucepan of water to the boil for the peas.
3. Step 3 — Crumb fish
   Whisk 1 egg in a shallow dish. Combine 3 tsp pepper and garlic seasoning (reduce the seasoning for a milder pepper kick) and 1 tbs flour in a shallow dish. Put the breadcrumbs in a separate shallow dish. Halve the fish lengthwise. Dust the fish with the flour mixture, shake off the excess, then dip in the egg and coat in the breadcrumbs.
4. Step 4 — Cook fish
   Heat 2 tbs oil in a medium frypan over medium heat. Cook the fish for 4 mins each side or until golden and cooked through. Remove from the pan and drain on paper towel. Season with salt.
5. Step 5 — Cook peas
   While the fish is cooking, crush or finely chop the garlic. Add the peas to the pan of boiling water, return to the boil and cook for 1 min. Drain.
6. Step 6 — Get ready to serve
   Melt 20g butter in the same pan over medium heat. Cook the garlic, stirring, for 1 min or until fragrant. Add the spinach and cook, stirring, for 1 min or until wilted. Stir in the peas. Coarsely crush with a potato masher, then season with salt and pepper. Divide fish, chips and crushed pea mixture among plates. Serve with tartare sauce and lemon wedges.

Allergens

Egg, Gluten, Wheat, Milk, Sesame, Soy, Sulphites, Fish