[divider]Fish Friday & McCain Slap Chips with Tartar Sauce[/divider]
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
Tartare Sauce
- ½ C (125 ml) mayonnaise
- 2 Tbsp (30 ml) wholegrain mayonnaise
- 2 Tbsp (30 ml) baby capers, chopped
- 1 Tbsp (15 ml) fresh dill, chopped
- 1 Tbsp (15 ml) chives, chopped
- 5 baby gherkins, diced
- zest and juice of 1 small lemon
- sea salt and freshly ground pepper
Fish & Chips
- 600 g Sea Harvest Fish Friday
- 500 g McCain Slap Chips
- 2 L sunflower oil
- malt vinegar
Directions
Tartare Sauce
Add all the ingredients for the tartar sauce to a bowl and mix to combine. Cover and pop in the fridge to chill.
Fish & Chips
Preheat the oven to 200 ºC.
Place the Fish Friday on a baking tray from frozen and bake until golden and crispy.
Heat the frying oil in a large pot over high heat, if you have a digital thermometer, the oil should reach 145 ºC.
Add the McCains Slap Chips and cook for 5 minutes.
Remove the chips from the oil and place into a bowl that has a lid. Season with salt, pepper and a good glug of malt vinegar. Close the lid and let the chips steam for 2 minutes before serving.
Serve Fish Friday with slap chips and tartar sauce on the side.
[divider]Crisp & Chunky with McCain Hawaiian Stir Fry and Sweet & Sour Sauce[/divider]
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 500 g Sea Harvest Crisp & Chunky
- 700 g McCain Hawaiian Stir Fry Mix
- olive oil
- 100 g dried rice noodles, soaked in boiling water until soft
- 1 Tbsp (15 ml) sesame seeds, toasted
Sweet & Sour Sauce
- 1 Tbsp (15 ml) olive oil
- a knob of ginger, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp chilli flakes (optional)
- 1 x 440 g tin of pineapple rings (all of the juice + 3 rings finely chopped)
- ¼ C (60 ml) rice vinegar
- ¼ C (60 ml) tomato sauce
- ¼ C (60 ml) brown sugar
- 2 Tbsp (30 ml) soy sauce
- 1 Tbsp (15 ml) cornflour
- 1 Tbsp (15 ml) water
Directions
Preheat the oven to 200 ºC.
Place the Crisp & Chunky fillets on a baking tray from frozen and bake until golden and crispy.
Sweet & Sour Sauce
Add the olive oil to a small saucepan over medium heat. Add the ginger and garlic and fry for a minute until fragrant. Add the pineapple juice, rice vinegar, tomato sauce, brown sugar, soy sauce and chilli flakes (if using) to the pot and bring to a simmer.
Mix the cornflour and water together to create a slurry. Add the slurry to the pot, stir in and cook for a minute or two until the sauce thickens. Remove the pot from the heat and stir through the chopped pineapple.
Stir Fry
Add a splash of oil to a large frying pan or wok over high heat. Add the McCain Hawaiian Stir Fry Mix and fry for 2-3 minutes until cooked. Toss in some of the sweet and sour sauce and cook for another 2 minutes. Add in the cooked egg noodles and toss to combine and coat.
Remove from the heat, portion the stir-fried veggies and noodles equally between 4 serving dishes. Top with sliced Crisp & Chunky fillets and garnish with toasted sesame seeds.
Serve with extra sweet & sour sauce on the side.
[divider]Sea Harvest Fish Finger & Avocado Sliders with McCain Smiles[/divider]
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 400 g Sea Harvest Fish Fingers
- 1 x 415 g packet McCain Smiles
- 6 slider rolls, buttered and toasted
- 1 avocado, sliced
- ¼ C (60 ml) mayonnaise
- ¼ C (60 ml) tomato sauce
- 1 head of cos lettuce, shredded
- 6 small blocks of cheddar cheese (roughly 1 x 1 cm)
- 6 baby tomatoes
- 6 toothpicks
Directions
Preheat the oven to 200 ºC.
Arrange the Sea Harvest Fish Fingers and McCain Smiles onto a baking tray and bake for 20 minutes until golden. Season with salt as soon as they come out of the oven.
To make a crunchy pink sauce, add the mayonnaise and tomato sauce to a small bowl then add half of the shredded lettuce and mix well to combine.
To assemble, add three fish fingers to the bottom half of a toasted slider roll, then top with slices of avocado. Top with crunchy pink sauce and a little more lettuce and then close up the slider.
Thread a piece of cheese and tomato onto a toothpick and use it to secure the slider.
Serve with the sliders and Smiles and extra pink sauce for dipping.