Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3237 / 775
Fats (g)
31.1
of which saturated (g)
10.3
Carbohydrates (g)
82
of which sugars (g)
24.2
Fibers (g)
11.5
Proteins (g)
49.1
Salt (g)
3.3
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make fries
Preheat the oven to 200°C/180°C fan. Peel the carrots and chop them into thin sticks. Add the carrots to a baking tray with a generous drizzle of vegetable oil and a generous pinch of salt. Toss until coated. Roast for 35 min or until browned.
2 Prep
Meanwhile, use your hand or a rolling pin to break up the cornflakes (leave them in the bag!). Chop the cod into goujons. Grate the Parmesan and combine it in a bowl with the crushed cornflakes. Turn the codgoujons in the yogurt. Season with salt and pepper.
3 Bake
Turn the codgoujons, one by one, in the cornflake and Parmesan mix until coated. Add them to a second lined baking tray. Drizzle the breaded fish with vegetableoil and bake for 25-30 min or until crispy and golden.
4 Make aioli
Meanwhile, peel and mince the garlic. In a bowl, combine the mayonnaise and garlic with a squeeze of lemon juice. Season with a pinch of salt and pepper. This is your aioli.
5 Prep sides
Heat a small saucepan over a medium-low heat. Add the butter and the peas and gently warm for 4 min.
6 Serve
Serve the fishfingers alongside the carrotfries, peas, and aioli.