eCook Meal
Seaside Fish & Chips
with green bean salad, fresh lemon & a classic tartar sauce
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R114.46
for 4 servings · R28.62 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Hake Fillets needs 4Sparkling Natural Spring Water 500 ml R12.99 · whole pack (size can't be divided)R12.99
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Lemon needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Garlic Clove needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Plain Yoghurt needs 100 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 33% of packR6.66
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Gherkins needs 100 gMild Dill Gherkins 780 g 780 g at R63.99 · 13% of packR8.20
Not in the Woolies basket — source these elsewhere:
- NOMU Cajun Rub
- That Mayo Original Mayo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Seaside Fish & Chips?
The preparation time for Seaside Fish & Chips with green bean salad, fresh lemon & a classic tartar sauce is between 35 and 45 minutes.
What is the total time required to make Seaside Fish & Chips with green bean salad, fresh lemon & a classic tartar sauce?
The total time required to make Seaside Fish & Chips with green bean salad, fresh lemon & a classic tartar sauce is between 45 and 55 minutes.
How many servings does Seaside Fish & Chips provide?
4 servings
What are the main ingredients in Seaside Fish & Chips?
Dill, Fish, Garlic, Gherkins, Green Beans, Green Leaves, Hake, Lemon, NOMU Cajun Rub, Pea, Potato, That Mayo (Original), Yoghurt
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?
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! 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Seaside Fish & Chips?
Dill, Fish, Garlic, Gherkins, Green Beans, Green Leaves, Hake, Lemon, NOMU Cajun Rub, Pea, Potato, That Mayo (Original), Yoghurt
How many calories does Seaside Fish & Chips have?
calories
How much fat content does Seaside Fish & Chips have?
grams