- Dairy free
- High in dietary fibre
- High in protein
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Sesame free
- Shellfish free
- 2 serves veg or fruit
Dive into crispy fish and chips, jazzed up with zesty lime and coriander mayo for a tangy twist on a classic dish.
- Serves8
- Cook time50 minutes
- Prep time30 minutes
Ingredients
- 850g potatoes, cut lengthways into 1cm-thick batons
- 500g beetroot, cut lengthways into 1cm-thick batons
- 1 tbs vegetable oil
- 1/2 tsp ground coriander
- 1 1/2 cups (110g) panko breadcrumbs
- 25g pkt Coles Thai 7 Spice Dry Seasoning Mix
- 1/2 cup (75g) plain flour
- 2 free-range eggs, lightly whisked
- 8 Coles Deli Responsibly Sourced* Basa Portions Skin Off
- Vegetable oil, extra, for shallow-frying
- Lemon wedges, to serve
- Coriander sprigs, to serve
Lime & coriander mayo
- 1 cup (300g) whole-egg mayonnaise
- 1 tsp finely grated lime rind
- 1 tbs lime juice
- 2 tbs chopped coriander
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the lime and coriander mayo, combine mayonnaise, lime rind, lime juice and coriander in a bowl. Season. Place in the fridge until required.
Step 2
Preheat oven to 220°C. Line two large baking trays with baking paper. Place potato and beetroot in a single layer on the lined trays. Drizzle with oil and sprinkle with ground coriander. Season. Roast, turning occasionally, for 40-50 mins or until golden and tender.
Step 3
Meanwhile, combine breadcrumbs and seasoning mix in a shallow bowl. Place the flour and egg in separate bowls. Add fish portions to the flour and turn to coat, shaking off excess. Dip portions, 1 at a time, in the egg, then press in the breadcrumb mixture.
Step 4
Add enough extra oil to a large deep frying pan to reach 1cm up the side of the pan. Place over medium-high heat. Cook fish, in 2 batches, for 4-5 mins each side or until golden. Transfer to a plate lined with paper towel.
Step 5
Divide fish and potato and beetroot chips among serving bowls. Serve with lime and coriander mayo, lemon wedges and coriander sprigs.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Leftover mayo can be placed in an airtight container in the fridge for up to 5 days. Add it to sandwiches or burgers, or use it as a dip for veggie sticks.
Fish ’n’ chips with lime and coriander mayo
- Serves8
- Cook time50 minutes
- Prep time30 minutes
Ingredients
- 850g potatoes, cut lengthways into 1cm-thick batons
- 500g beetroot, cut lengthways into 1cm-thick batons
- 1 tbs vegetable oil
- 1/2 tsp ground coriander
- 1 1/2 cups (110g) panko breadcrumbs
- 25g pkt Coles Thai 7 Spice Dry Seasoning Mix
- 1/2 cup (75g) plain flour
- 2 free-range eggs, lightly whisked
- 8 Coles Deli Responsibly Sourced* Basa Portions Skin Off
- Vegetable oil, extra, for shallow-frying
- Lemon wedges, to serve
- Coriander sprigs, to serve
Lime & coriander mayo
- 1 cup (300g) whole-egg mayonnaise
- 1 tsp finely grated lime rind
- 1 tbs lime juice
- 2 tbs chopped coriander
Description
Dive into crispy fish and chips, jazzed up with zesty lime and coriander mayo for a tangy twist on a classic dish.
Method
Step 1
To make the lime and coriander mayo, combine mayonnaise, lime rind, lime juice and coriander in a bowl. Season. Place in the fridge until required.
Step 2
Preheat oven to 220°C. Line two large baking trays with baking paper. Place potato and beetroot in a single layer on the lined trays. Drizzle with oil and sprinkle with ground coriander. Season. Roast, turning occasionally, for 40-50 mins or until golden and tender.
Step 3
Meanwhile, combine breadcrumbs and seasoning mix in a shallow bowl. Place the flour and egg in separate bowls. Add fish portions to the flour and turn to coat, shaking off excess. Dip portions, 1 at a time, in the egg, then press in the breadcrumb mixture.
Step 4
Add enough extra oil to a large deep frying pan to reach 1cm up the side of the pan. Place over medium-high heat. Cook fish, in 2 batches, for 4-5 mins each side or until golden. Transfer to a plate lined with paper towel.
Step 5
Divide fish and potato and beetroot chips among serving bowls. Serve with lime and coriander mayo, lemon wedges and coriander sprigs.