Fish Tacos and Chip Shop Style Curry Sauce
with Chips and Baby Gem
- Fish
- Wheat
- Cereals containing gluten
- Egg
- Mustard
- Celery
- May contain traces of allergens
Treat Mum to a nostalgic favourite this Mother's Day with our Fish Tacos and Chip Shop Style Curry Sauce. Simply follow our step-by-step instructions and you'll be able to show just how much you care with a home cooked feast.
Ingredients
450 grams
Potatoes
2 unit(s)
Basa Fillets
(Contains: Fish)
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
2 unit(s)
Medium Tomato
32 grams
Mayonnaise
(Contains: Egg, Mustard)
1 sachet(s)
Curry Powder Mix
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
40 grams
Mango Chutney
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
Nutritional information
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.
Cut each basa fillet into 6 equal-sized slices. 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. Season the fish, then dip each fish piece 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 your fish fries, trim the baby gem, halve lengthways, then thinly slice.
Halve and thinly slice the tomatoes.
In a small bowl, mix the mayonnaise and curry powder. Season the mayo with salt, pepper and a pinch of sugar. Set aside for later.
Just before you are ready to serve, Pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.
Share your tortillas to your serving plates and spread the curry mayo over the bases of each. Top with your shredded lettuce, tomato slices and crispy fish. Drizzle over the mango chutney.
Serve with your chips alongside.
Enjoy!
