What are the main ingredients in Seaside Fish & Chips?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

What is the nutritional information of Seaside Fish & Chips?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Seaside Fish & Chips?

RUSTIC FRIES: Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Toss through the potato chips until coated and season well with salt. Spread out in a single layer and roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain the excess oil – lose it or reuse it! Return to the oven for the remaining cooking time. WHIP UP THE TARTAR SAUCE & WARM THE PEAS: Boil the kettle. In a bowl, combine the mayo, yoghurt, chopped dill, and diced gherkins. Season to taste and set aside for serving. Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside. BUBBLE THE BEANS: When the chips have 10 minutes remaining, place a pot over a high heat. Fill with boiled water, add a pinch of salt, and bring back up to the boil. Blanch the sliced green beans for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process. LEMONY CAJUN HAKE: Pat the hake dry with some paper towel, and coat in the Cajun Rub and some seasoning. Place a pan over a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry for another 2-3 minutes until sealed. Add the grated garlic, a generous squeeze of lemon juice, and a knob of butter (optional). Use the mixture to baste the fish for 1-2 minutes until cooked through and fragrant. Remove from the heat on completion and set aside in the pan until serving. FRESH GREEN SALAD: Place the rinsed green leaves in a bowl with the peas and green beans. Add a squeeze of lemon juice and a drizzle of olive oil. Toss to coat and season to taste. EASY PEASY, LEMON SQUEEZY!: Plate the golden potato chips, the Cajun-spiced hake, and the green salad alongside one another. Serve with the homemade tartar sauce and any remaining lemon wedges on the side. Well done, Chef!

What should be prepared from my kitchen to make Seaside Fish & Chips?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

Seaside Fish & Chips

Name: Seaside Fish & Chips
Prep time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional); Paper Towel

This tasty number will take you straight to the sunny shores of the West Coast. Grilled hake, flavoured with Cajun spice, is deliciously at ease with its longtime friends, rustic skinny fries and tartar sauce – all homemade by you!

Seaside Fish & Chips

with green bean salad, fresh lemon & a classic tartar sauce

Hands on Time: 35 - 45 minutes

Overall Time: 45 - 55 minutes

Download the Recipe for 2

Ingredients:

Fish
Fresh Dill
Garlic Clove
Gherkins
Green Beans
Green Leaves
Hake Fillet
Hake Fillets
Lemon
NOMU Cajun Rub
Peas
Plain Yoghurt
Potato
That Mayo Original Mayo

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Paper Towel

Serves 1

RUSTIC FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Toss through the potato chips until coated and season well with salt. Spread out in a single layer and roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain the excess oil – lose it or reuse it! Return to the oven for the remaining cooking time.
WHIP UP THE TARTAR SAUCE & WARM THE PEAS
Boil the kettle. In a bowl, combine the mayo, yoghurt, chopped dill, and diced gherkins. Season to taste and set aside for serving. Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside.
BUBBLE THE BEANS
When the chips have 10 minutes remaining, place a pot over a high heat. Fill with boiled water, add a pinch of salt, and bring back up to the boil. Blanch the sliced green beans for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process.
LEMONY CAJUN HAKE
Pat the hake dry with some paper towel, and coat in the Cajun Rub and some seasoning. Place a pan over a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry for another 2-3 minutes until sealed. Add the grated garlic, a generous squeeze of lemon juice, and a knob of butter (optional). Use the mixture to baste the fish for 1-2 minutes until cooked through and fragrant. Remove from the heat on completion and set aside in the pan until serving.
FRESH GREEN SALAD
Place the rinsed green leaves in a bowl with the peas and green beans. Add a squeeze of lemon juice and a drizzle of olive oil. Toss to coat and season to taste.
EASY PEASY, LEMON SQUEEZY!
Plate the golden potato chips, the Cajun-spiced hake, and the green salad alongside one another. Serve with the homemade tartar sauce and any remaining lemon wedges on the side. Well done, Chef!

Potato - 200g
That Mayo Original Mayo - 30ml
Plain Yoghurt - 25ml
Fresh Dill - 3g
Gherkins - 25g
Peas - 40g
Green Beans - 80g
Hake Fillet - 1
NOMU Cajun Rub - 7.5ml
Garlic Clove - 1
Lemon - 1
Green Leaves - 20g

Download the Recipe

Serves 2

RUSTIC FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Toss through the potato chips until coated and season well with salt. Spread out in a single layer and roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain the excess oil – lose it or reuse it! Return to the oven for the remaining cooking time.
WHIP UP THE TARTAR SAUCE & WARM THE PEAS
Boil the kettle. In a bowl, combine the mayo, yoghurt, chopped dill, and diced gherkins. Season to taste and set aside for serving. Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside.
BUBBLE THE BEANS
When the chips have 10 minutes remaining, place a pot over a high heat. Fill with boiled water, add a pinch of salt, and bring back up to the boil. Blanch the sliced green beans for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process.
LEMONY CAJUN HAKE
Pat the hake dry with some paper towel, and coat in the Cajun Rub and some seasoning. Place a pan over a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry for another 2-3 minutes until sealed. Add the grated garlic, a generous squeeze of lemon juice, and a knob of butter (optional). Use the mixture to baste the fish for 1-2 minutes until cooked through and fragrant. Remove from the heat on completion and set aside in the pan until serving.
FRESH GREEN SALAD
Place the rinsed green leaves in a bowl with the peas and green beans. Add a squeeze of lemon juice and a drizzle of olive oil. Toss to coat and season to taste.
EASY PEASY, LEMON SQUEEZY!
Plate the golden potato chips, the Cajun-spiced hake, and the green salad alongside one another. Serve with the homemade tartar sauce and any remaining lemon wedges on the side. Well done, Chef!

Potato - 400g
That Mayo Original Mayo - 65ml
Plain Yoghurt - 50ml
Fresh Dill - 5g
Gherkins - 50g
Peas - 80g
Green Beans - 160g
Hake Fillets - 2
NOMU Cajun Rub - 15ml
Garlic Clove - 2
Lemon - 1
Green Leaves - 40g

Download the Recipe

Serves 3

RUSTIC FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Toss through the potato chips until coated and season well with salt. Spread out in a single layer and roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain the excess oil – lose it or reuse it! Return to the oven for the remaining cooking time.
WHIP UP THE TARTAR SAUCE & WARM THE PEAS
Boil the kettle. In a bowl, combine the mayo, yoghurt, chopped dill, and diced gherkins. Season to taste and set aside for serving. Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside.
BUBBLE THE BEANS
When the chips have 10 minutes remaining, place a pot over a high heat. Fill with boiled water, add a pinch of salt, and bring back up to the boil. Blanch the sliced green beans for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process.
LEMONY CAJUN HAKE
Pat the hake dry with some paper towel, and coat in the Cajun Rub and some seasoning. Place a pan over a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry for another 2-3 minutes until sealed. Add the grated garlic, a generous squeeze of lemon juice, and a knob of butter (optional). Use the mixture to baste the fish for 1-2 minutes until cooked through and fragrant. Remove from the heat on completion and set aside in the pan until serving.
FRESH GREEN SALAD
Place the rinsed green leaves in a bowl with the peas and green beans. Add a squeeze of lemon juice and a drizzle of olive oil. Toss to coat and season to taste.
EASY PEASY, LEMON SQUEEZY!
Plate the golden potato chips, the Cajun-spiced hake, and the green salad alongside one another. Serve with the homemade tartar sauce and any remaining lemon wedges on the side. Well done, Chef!

Potato - 400g
That Mayo Original Mayo - 65ml
Plain Yoghurt - 50ml
Fresh Dill - 5g
Gherkins - 50g
Peas - 80g
Green Beans - 160g
Hake Fillets - 2
NOMU Cajun Rub - 15ml
Garlic Clove - 2
Lemon - 1
Green Leaves - 40g

Download the Recipe

Serves 4

RUSTIC FRIES
Preheat the oven to 200°C. Generously cover the base of two roasting trays in oil. Toss through the potato chips until coated and season well with salt. Spread out in a single layer and roast in the hot oven for 35-40 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain the excess oil – lose it or reuse it! Return to the oven for the remaining cooking time.
WHIP UP THE TARTAR SAUCE & WARM THE PEAS
Boil the kettle. In a bowl, combine the mayo, yoghurt, chopped dill, and diced gherkins. Season to taste and set aside for serving. Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside.
BUBBLE THE BEANS
When the chips have 10 minutes remaining, place a pot over a high heat. Fill with boiled water, add a pinch of salt, and bring back up to the boil. Blanch the sliced green beans for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process.
LEMONY CAJUN HAKE
Pat the hake dry with some paper towel, and coat in the Cajun Rub and some seasoning. Place a pan over a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry for another 2-3 minutes until sealed. Add the grated garlic, a generous squeeze of lemon juice, and a knob of butter (optional). Use the mixture to baste the fish for 1-2 minutes until cooked through and fragrant. Remove from the heat on completion and set aside in the pan until serving.
FRESH GREEN SALAD
Place the rinsed green leaves in a bowl with the peas and green beans. Add a squeeze of lemon juice and a drizzle of olive oil. Toss to coat and season to taste.
EASY PEASY, LEMON SQUEEZY!
Plate the golden potato chips, the Cajun-spiced hake, and the green salad alongside one another. Serve with the homemade tartar sauce and any remaining lemon wedges on the side. Well done, Chef!