Cod Fillet Burger and Crab Loaded Spiced Fries
with Cheddar, Zesty Baby Gem and Cucumber Salad
Our Cod Fillet Burger and Crab Loaded Spiced Fries is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Baby Cucumber
1 unit(s)
Lemon
1 unit(s)
Baby Gem Lettuce
80 grams
Mature Cheddar Cheese
(Contains: Milk)
2 unit(s)
Burger Buns
(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Soya)
2 unit(s)
Cod Fillets
(Contains: Fish)
50 grams
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
100 grams
Orkney Crab Meat
(Contains: Crustaceans)
128 grams
Mayonnaise
(Contains: Egg, Mustard)
30 grams
Hot Sauce
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the Central American style spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, trim the cucumber, then halve lengthways. Cut into 1cm thick half moons.
Zest and halve the lemon. Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
Grate the Cheddar cheese. Halve the burger buns.
Slice the cod fillets in half widthways.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl, stir together, then season with salt (see pantry for amount) and pepper.
Dip each piece of fish into the egg, then into the breadcrumbs, ensuring they're completely coated. Transfer to a lined baking tray and drizzle over some oil.
When the oven is hot, bake on the top shelf until the crumbs are golden and the fish is cooked through, 15-18 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
In a large bowl, combine a good squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Add the baby gem and toss to coat.
Meanwhile, in a small bowl, combine the crab and a quarter of the mayo. Season with salt and pepper and set aside.
In another small bowl, combine the remaining mayo with a pinch of lemon zest and half the hot sauce.
When the chips have around 5 mins left, push them together in the centre of tray and spoon the crab mixture onto the fries. Sprinkle over the Cheddar and bake until the cheese is golden and bubbling, 5-10 mins.
When it's almost ready, warm the buns in the oven, 2-3 mins.
When everything's ready, share the bun bases between your plates, top with the fish and a handful of leaves. Spread the zesty mayo on the bun lids and sandwich shut.
Serve the crab loaded fries and remaining salad and cucumber alongside. Drizzle the remaining hot sauce over the crab fries.
Serve with any remaining lemon cut into wedges for squeezing over to finish.
