Cod Fillet Burger and Prawn Cocktail Salad
with Super Cheesy Spiced Fries
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
(May contain traces of: Celery)
80 grams
Mature Cheddar Cheese
(Contains: Milk)
2 unit(s)
Burger Buns
(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Soya)
150 grams
King Prawns
(Contains: Crustaceans)
2 unit(s)
Cod Fillets
(Contains: Fish)
50 grams
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
128 grams
Mayonnaise
(Contains: Egg, Mustard)
1 sachet(s)
Smoked Paprika
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
Tomato Ketchup
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, 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.
Drain the prawns. 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.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins.
Once cooked, remove the pan from the heat and set aside to cool. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
In a large bowl, combine a good squeeze of lemon juice with the smoked paprika, half the mayo, ketchup and sugar (see pantry for amounts).
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, 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 small handful of leaves. Spread the zesty mayo on the bun lids and sandwich shut.
Add the remaining baby gem, prawns and cucumber to the large bowl of salad dressing and toss together.
Serve the cheesy fries and prawn cocktail salad alongside. Drizzle the remaining hot sauce over the fries.
Serve with any remaining lemon cut into wedges for squeezing over to finish.
Enjoy!
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