Basketcase Fish and Chips
This is our healthy version of that family favourite.
Ingredients
- 1kg Snapper Fillets, or other white fish fillets
- 1kg Baby new potatoes - cooked and sliced
- 1 egg - beaten
- 100 g Basketcase Korean Fried Chicken Mix
- Half cup of Basketcase Dressing for Oysters
- 100g Persian Feta
- 2 tbs Capers
- Half a small bunch of Dill
- 2 bunches of asparagus, griddled or lightly steamed for 2 minutes.
- 2 cooked cobs of sweetcorn
Directions
- Dip the fish fillets into the seasoned beaten egg and then the Korean Coating crumb.
- Shallow fry in a little oil for 3 minutes each side or until the fish is cooked and the outside is golden .
- Toss the sliced potatoes, capers and chopped dill in enough Basketcase Oyster Dressing to coat, then crumble in 100g of Persian feta.
- Slice off the cooked corn from the cob, keeping the cobs intact as possible.
- Serve plated with the potato salad, the cooked asparagus and corn and a wedge of lemon or lime.
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- chilli
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- easy
- entertainer
- family meal
- fennel
- fish
- gluten free
- gluten free burger
- gluten free noodles
- gluten free onion rings
- gluten free pasta dish
- jus
- Korean Glaze
- lemon
- lemon chicken
- lunch
- mushroom
- mussels
- noodles
- ocean trout
- olives
- onion rings
- pasta
- plant based
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- PORK
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- red wine
- relish
- relsih
- retro
- RIBS
- rice
- risotto
- roast chicken
- sauce
- seafood
- short ribs
- simple
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- SMOKEY
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- steak
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- sustainable
- szechuan
- umami
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- winter
- winter warmer