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Southern American 'Fish Fry' Style Breaded Basa

Southern American 'Fish Fry' Style Breaded Basa

with Hot Honey Sauce, Cheesy Corn Chips and Tomato & Rocket Salad

Lily Stevens
Lily StevensPublished on September 23, 2024

A beloved American tradition, 'fish fry' actually refers to a social gathering around breaded or battered fish with traditional sides. Ours is a simpler take with baked basa, flavoured with Cajun spices for a taste of the South and is served up with cheesy chips scattered with golden sweetcorn.

Allergens:
Wheat
Cereals containing gluten
Fish
Egg
Mustard
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Cajun Spice Mix

25 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

2 unit(s)

Basa Fillets

(Contains: Fish)

32 grams

Mayonnaise

(Contains: Egg, Mustard)

30 grams

Mature Cheddar Cheese

(Contains: Milk)

160 grams

Sweetcorn

125 grams

Baby Plum Tomatoes

30 grams

Hot Sauce

20 grams

Wild Rocket

Not included in your delivery

1 tbsp

Oil for the Breadcrumbs

1 tbsp

Honey

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3593 kJ
Energy (kcal)859 kcal
Fat31.8 g
of which saturates6.8 g
Carbohydrate77.2 g
of which sugars17.9 g
Dietary Fibre8.8 g
Protein34.4 g
Salt2.4 g
Trans Fat0.1 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Sieve
Grater

Cooking Instructions and Tips

1

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 half the Cajun 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 top shelf until golden, 25-30 mins. Turn halfway through.

2

Meanwhile, put the remaining Cajun spice mix (add less if you prefer things milder), breadcrumbs and oil for the breadcrumbs (see pantry for amount) into a small bowl. Season, then mix well.

Pat the basa dry with kitchen paper. Season with salt and pepper, then lay onto a lined baking tray.

Spread the mayonnaise over the top of the fish and top with the breadcrumb mixture. Gently press down with a spoon to secure. IMPORTANT: Wash your hands and equipment after handling raw fish.

3

When the chips have 15 mins remaining, bake the basa on the middle shelf until golden and cooked through, 10-12 mins. IMPORTANT: The fish is cooked when opaque in the middle.

4

While the basa bakes, grate the Cheddar cheese. Drain the sweetcorn in a sieve. Halve the baby plum tomatoes.

In a small bowl, mix together the hot sauce and honey (see pantry for amount). Set aside your hot honey for now.

In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts). Mix in the tomatoes and season with salt and pepper. Set aside to macerate.

5

When the chips have 5 mins remaining, scatter the sweetcorn over the chips and toss to mix together.

Sprinkle over the grated cheese and return to the oven for the remaining cook time, until the cheese has melted, 5 mins.

6

When everything's ready, add the rocket to the tomato bowl and toss to coat.

Share the breadcrumbed Cajun basa between your plates.

Serve the salad and cheesy corn chips alongside the fish with some mayo for dipping (see pantry for amount).

Drizzle over the hot honey sauce over everything to finish.

Enjoy!

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