Southern American 'Fish Fry' Style Breaded Sea Bass
with Hot Honey Sauce, Cheesy Corn Chips and Tomato & Rocket Salad
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 sea bass, flavoured with Cajun spices for a taste of the South and is served up with cheesy chips scattered with golden sweetcorn.
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.
Ingredients
450 grams
Potatoes
1 sachet(s)
Cajun Spice Mix
25 grams
Breadcrumbs
(Contains: Cereals containing gluten)
2 unit(s)
Sea Bass 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 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
2 tbsp
Mayonnaise
Nutritional information
Utensils
Cooking Instructions and Tips
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.
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 sea bass 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.
When the chips have 15 mins remaining, bake the sea bass on the middle shelf until golden and cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
While the sea bass 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.
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.
When everything's ready, add the rocket to the tomato bowl and toss to coat.
Share the breadcrumbed Cajun sea bass 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!
