Fish with Mixed Chips, Salad and Aioli

Fish with Mixed Chips, Salad and Aioli

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 19, 2017.
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If your foodies don’t like raw carrot in their salad you could cut the carrot into 1cm thick sticks and cook in oven for about 15 minutes while you roast the chips.

Ingredients

Mixed Chips

  • 400g agria potatoes, cut into 1cm chips
  • 200g orange kumara, cut into 1cm chips
  • 1-2 teaspoons lemon pepper (optional, adults)

Salad

  • 1 tablespoon olive oil
  • ½ tablespoon vinegar (e.g. red wine, white wine, cider)
  • ½ bag baby spinach
  • 2 spring onions (optional, adults)
  • 1 carrot
  • ½ telegraph cucumber

Fish

  • 450g fish fillets
  • ½ cup flour, seasoned with ½ teaspoon salt
  • 2 eggs

Aioli

  • ¼ cup mayonnaise
  • Juice of ½ lemon (optional, adults)

To Serve

  • ½ lemon, cut into wedges (optional, adults)

Steps

  1. Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium-high (if using). Toss chips on prepared tray with a drizzle of oil and lemon pepper (if using). Season with salt and roast for 20-25 minutes, until golden. Turn once to ensure even cooking.
  2. In a small bowl, whisk oil and vinegar together. Thinly slice spinach and spring onions (if using); grate carrot; cut cucmber in half lengthways then thinly slice. Add to medium bowl and toss with dressing just before serving. Season to taste.
  3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Pat fish dry and cut any larger fillets in half. Coat each piece of fish first in flour (shaking off any excess) then coat in egg and transfer straight into the fry-pan.
  4. Cook fish, in batches, for 1-2 minutes each side (depending on thickness), until fish is just cooked through. Drain excess oil on a paper towel and season with salt and pepper.
  5. In a small bowl, mix mayonnaise and lemon juice together. Season to taste.
  6. To serve, divide mixed chips, fish and salad between plates. Serve a dollop of lemon aioli on the side. Squeeze over a wedge of lemon (if using).

Nutritional Information

Energy 1997 kj
477 kcal
Protein 28.7g
Carbohydrate 37.1g
Fat 23.2g