Southern American 'Fish Fry' Style Breaded Sea Bass

Name: Southern American 'Fish Fry' Style Breaded Sea Bass with Hot Honey Sauce, Cheesy Corn Chips and Tomato & Rocket Salad
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 450 grams Potatoes; 1 sachet(s) Cajun Spice Mix; 25 grams Breadcrumbs; 2 unit(s) Sea Bass Fillets; 32 grams Mayonnaise; 30 grams Mature Cheddar Cheese; 160 grams Sweetcorn; 125 grams Baby Plum Tomatoes; 30 grams Hot Sauce; 20 grams Wild Rocket; 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

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

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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.

Allergens:

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: 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

Energy (kJ)3392 kJ

Energy (kcal)811 kcal

Fat37.8 g

of which saturates8 g

Carbohydrate76.8 g

of which sugars17.9 g

Dietary Fibre8.6 g

Protein29 g

Salt1.9 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

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 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.