[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.