For a fish and chip butty with a twist, you'll wrap crispy haddock bites, crisp oven-baked fries and mushy peas in warm tortillas. Drizzle with lashings of homemade tartare sauce, and dig in!
Prep Time
30 min
Cuisine
British
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Cut the potatoes (skins on) into thin chips
Add the chips to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray in the oven for 20-25 min or until crisp
2
While the chips are in the oven, slice the lemon[s] in half
Add the juice of 1/2 [1]lemon to a bowl with 3 tbsp [6 tbsp] of olive oil and a pinch of salt and pepper
Give it a good mix up until the lemon and oil have combined – this is your lemon & olive oil mix
3
Add the panko breadcrumbs to a plate
Pat the haddock bites dry with kitchen paper
Coat the haddock bites in the lemon & olive oil mix, then roll them on the plate of breadcrumbs to coat everything evenly
4
Add the breadcrumbed haddock bites to a tray with a generous drizzle of olive oil and put the tray in the oven for 10-12 min or until the fish is cooked through and the breadcrumbs are golden
Tip: Your fish is cooked when it turns opaque and flakes easily
Meanwhile, slice the remaininglemon into 2 [4] wedges
Chop the dill roughly
5
Add the peas to a bowl and microwave for 1 min, or until hot and cooked with a bite
Add the hot peas to a food processor along with a knob of butter, 2 tbsp [4 tbsp]cold water, the chopped dill, a generous pinch of salt and pepper and the juice of 1 [2]lemon wedges
Pulse until blitzed but not smooth – these are your mushy peas
6
Chop the capers roughly
Add the chopped capers to a bowl with the mayonnaise and a generous grind of black pepper
Squeeze in the juice of 1 [2]lemon wedges and stir it all together – this is your tartare sauce
7
Add the tortilla wraps to a plate
Put the plate in the microwave and cook for 1-2 min, or until warmed through
8
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