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Crispy Basa Fish Burger and Spiced Sweet Potato Fries

with Burger Sauce and Rocket
4.5(28)
Sam Richards
Sam RichardsUpdated on March 03, 2026
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Get 50% off your first box & free treats for 2 months!
Calories
: 
1011 kcal
Protein
: 
41.1g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Fish
  • Wheat
  • Cereals containing gluten
  • Egg
  • Mustard
  • May contain traces of allergens
  • Egg
  • Milk
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Sweet Potato

1 sachet(s)

Central American Style Spice Mix

1 unit(s)

Medium Tomato

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

2 unit(s)

Basa Fillets

(Contains: Fish)

50 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

2 unit(s)

Burger Buns

(Contains: Wheat, Cereals containing gluten May contain traces of: Egg, Milk, Soya)

40 grams

Wild Rocket

45 grams

Burger Sauce

(Contains: Egg, Mustard)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

1 tsp

Sugar for the Dressing

1 unit(s)

Egg

4 tbsp

Mayonnaise

Energy (kJ)4229 kJ
Energy (kcal)1011 kcal
Fat39.5 g
of which saturates4.7 g
Carbohydrate111.8 g
of which sugars25.5 g
Dietary Fibre13.6 g
Protein41.1 g
Salt2.6 g
Trans Fat0.1 g
Potassium65.2 mg
Calcium43.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Large Salad Bowl
•Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries onto a large baking tray. Sprinkle over half the Central American style spice mix. Drizzle with oil, 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, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

2

Meanwhile, cut the tomato into 1cm chunks.

In a large bowl, combine the red wine vinegar with the olive oil for the dressing and the sugar for the dressing (see pantry for both amounts). Set aside. 

3

Slice the basa fillets in half widthways. 

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs and remaining Central American style spice mix into another bowl, season with the salt (see pantry for amount) and pepper. Season the fish, then dip the fish into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw fish and discard any excess egg.

4

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the fish fries properly - heat for 2-3 mins before you add the fish. Once hot, lay the fish in the pan and cook until crispy and golden, 6-8 mins. Turn every couple of mins. Once cooked, transfer to a plate lined with kitchen paper. IMPORTANT: The fish is cooked when opaque in the middle.

5

Halve the burger buns. Pop into the oven to warm through, 2-3 mins.

When everything's ready, add the rocket and tomato to the bowl with the dressing. Toss to evenly coat the rocket leaves. 

6

Spread the burger sauce over the bun lids and half of the mayonnaise (see pantry for amount) over the bun bases. Top the bases with the fish burgers and some of the rocket leaves, then sandwich shut with the bun lids.

Serve with the sweet potato chips and remaining salad on the side. Add dollops of the remaining mayonnaise on the side of the chips, for dipping.

Enjoy!

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