Crispy Jerk Basa Burger and Chips
with Jerk Mayo and Pineapple Chutney
- Fish
- Wheat
- Cereals containing gluten
- Sulphites
- Egg
- Mustard
- Barley
Whether you're catching the game at home or pitch-side, enjoy this Crispy Jerk Basa Burger and Chips in your celebrations of the women's Euro championship. Perfect for fuelling your matchday fever or scoring a goal with guests.
Ingredients
450 grams
Potatoes
2 unit(s)
Basa Fillets
(Contains: Fish)
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
50 grams
Jerk Paste
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Medium Tomato
64 grams
Mayonnaise
(Contains: Egg, Mustard)
2 unit(s)
Burger Buns
(Contains: Wheat, Cereals containing gluten, Barley)
40 grams
Pineapple Chutney
50 grams
Baby Leaf Mix
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt
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, 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 top shelf until golden, 25-30 mins. Turn halfway through.
In the meantime, slice the basa fillets in half widthways.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs into another bowl, season with the salt (see pantry for amount) and pepper.
In a third bowl, add half the jerk paste. Turn the fish pieces in the jerk paste to evenly coat.
Dip each piece of 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, 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.
While the fish fries, in a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts) and season with salt and pepper.
Cut the tomato into 1cm chunks and toss through the dressing.
In a small bowl, mix the mayonnaise with the remaining jerk paste.
Just before you're ready to serve, halve the burger buns. Pop into the oven to warm through, 2-3 mins.
Transfer the buns to your serving plates and spread the jerk mayonnaise over the bases and lids.
Top the bases with your jerk spiced fish and drizzle over the pineapple chutney. Add a handful of the baby leaves and sandwich shut with the bun lids.
Toss the remaining baby leaves through the tomatoes and dressing. Serve the salad alongside with the chips.
