Paprika-Spiced Fish with Shoestring Potato Fries & Peri Peri Mayo

Ready in 35 minutes • Serves 4
This dish most recently appeared in Bargain Box (5 Nights For 4) on Sunday, November 27, 2022.

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Tender fish is seasoned with our in-house paprika spice blend for a smoky flavour that pairs perfectly with tangy peri peri mayo. Served with skinny chips and vegeful salad for a satisfyingly light yet flavour-packed dish.

Ingredients

Potatoes

800g potatoes, cut into skinny chips
1 pinch of chilli flakes, optional
1 drizzle of oil

Salad

1 telegraph cucumber, cut in half & thinly sliced on an angle
1 capsicum, thinly sliced
1 twin pack baby cos lettuce, roughly chopped
1 drizzle of olive oil
2 tsp vinegar

Peri Peri Mayo

50g peri peri sauce
1/4 cup mayonnaise

Fish

600g frozen fish fillets, defrosted
1 pack paprika spices
1 drizzle of oil

Steps

Preheat oven to 220°C (or 200°C fan bake). Cut potatoes into skinny chips. Toss on 1-2 lined oven trays with chilli flakes (if using) and oil and season with salt and pepper. Bake for 25-30 mins, until golden and tender. For even cooking, swap trays halfway through.
Cut cucumber in half lengthways and thinly slice. Thinly slice capsicum. Roughly chop lettuce. In a large bowl toss all veggies together with olive oil and vinegar. Season with salt and pepper. In a small bowl mix together peri peri sauce and mayonnaise.
Pat fish dry and cut any larger fillets in half. Season with salt and toss with paprika spices and oil. When fries have 10 mins cook time left, heat oil in a large frypan on medium-high. Cook fish, in batches if needed, for 2-3 mins each side, until cooked through. Running dry? Add more oil between batches.
Help yourself to shoestring potato fries and grab some fish. Drizzle over peri peri mayo or use it for dipping. Serve salad on the side. Dig in!

Nutritional Information

Energy	1946 kj 465 kcal
Protein	33.5g
Carbohydrate	29.0g
Fat	22.4g