Crispy Cod Burger and Spiced Sweet Potato Fries
with Burger Sauce and Rocket
- Sulphites
- Fish
- Wheat
- Cereals containing gluten
- Barley
- Egg
- Mustard
- May contain traces of allergens
- Cereals containing gluten
- Rye
Inspired by the South American fried fish sandwiches like po' boys, this burger breads the cod in spicy crumbs, sandwiching it in a bun with mayonnaise, rocket and burger sauce to offset the heat. Serve with sweet potato chips and you've got a hearty taste of the coastal states.
Ingredients
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)
Cod Fillets
(Contains: Fish)
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
2 unit(s)
Burger Buns
(Contains: Barley, Cereals containing gluten, Wheat May contain traces of: Cereals containing gluten, Rye)
40 grams
Wild Rocket
45 grams
Burger Sauce
(Contains: Egg, Mustard)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 unit(s)
Egg
ÂĽ tsp
Salt
4 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
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.
Meanwhile, cut the tomato into 1cm chunks.
In a large bowl, combine the red wine vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Set aside.
Pat the cod dry with kitchen paper and season with salt and pepper.
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.
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, 3-4 mins each side.
Once cooked, transfer to a plate lined with kitchen paper. Cover to keep warm. IMPORTANT: The fish is cooked when opaque in the middle.
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.
Spread the burger sauce over the bun lids and half 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 the remaining mayonnaise on the side of your plates for dipping the chips.
