Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3342 / 798
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Bake chips
Preheat the oven to 200°C/180°C fan. Slice the potatoes (skins on) into chips. Add the chips to a baking tray with a generous drizzle of vegetable oil and a generous pinch of salt. Toss until coated. Roast in the oven for 35 min or until browned.
Meanwhile, slice the cod into goujons. Grate the Parmesan. Add the flour to a shallow bowl and season with salt and pepper. Crack the eggs into a shallow bowl with the soysauce and whisk. Add the panko bread crumbs to a third bowl and combine with the Parmesan and paprika.
3 Bake fish
Roll the codgoujons in the seasoned flour, then dip them in the eggs and finally coat them with the panko. Place them on a second lined baking tray and drizzle with vegetable oil. Bake for 25 min until golden and crispy.
Meanwhile, peel the carrots. Chop the carrots and cucumber into batons. Set aside.
Meanwhile, peel and mince the garlic. In a bowl, combine the mayonnaise with 0.5/0.5/1 tsp of the garlic, a squeeze of lemon juice and season with a pinch of salt and pepper.
Divide the fish fingers, chips and crudites among plates. Serve with the garlicmayo, ketchup and a squeeze of the remaining lemon if desired.