Related Searches: Beer Battered Fish, Light Fish Batter
... Cut fish fillets into strips lengthways. Dust fish with extra flour. In batches, dip into batter to coat. Lower fish into ... wedges. Categories: Barramundi; Fish; Potato; Summer; Fish and chips; Soy free; British; Peanut ...
... battered fish and chips, with tartare sauce and a squeeze of zesty lemon. Ingredients: 500 g brushed potatoes peeled, washed, cut into chips ... remaining flour, batter and fish fillets. Serve fish and chips with lemon and ...
... fillets cut into thick strips, 4 potatoes peeled, cut into chips, 1 lemon cut into wedges, tartare sauce, 1 L vegetable ... Lightly coat half of the fish strips with flour, then coat with batter. Carefully lower into hot oil ...
... flathead in light batter. Method: Cook frozen Birds Eye Peas following packet directions. Drain, add butter and mash. Cook frozen Birds Eye Fish and frozen Birds Eye Golden Crunch Chips according to pack instructions ...
... will love the sweet potato twist on the crispy fries that go with the herby fish. Ingredients: 400 g sweet potato cut into 1cm-thick chips, 1 tbs olive oil cooking spray, 2 tbs plain flour, 2 free range eggs lightly ...
... or until golden and cooked through. Serve fish strips with cooked chips, salad, lemon wedges and aioli. Categories: Fish; High fibre; Easter; Low sugar; Fish and chips; Quick and easy dinner; British; High protein ...
... coleslaw and tartare sauce on the side. Categories: Peanut free; Tree nut free; Pescatarian; British; Fish and chips; Fish; Quick and easy lunch; Quick and easy dinner; Dinner made easy; Low ingredient; Mains. Complexity ...
... extra virgin olive oil, 1 tbs rice wine vinegar, 2 tbs extra virgin olive oil, 2 fish fillet, 0.25 tsp salt. Method: Heat oven to 180°C. Chips - while the oven is reaching temperature wash, peel, and cut potatoes into ...
... fillets & steamed beans meal). Add nuggets and tomatoes to tray. Spray with olive oil. Add fish to oven with chips and bake for 10 minutes or until golden. Note: You can use bought breadcrumbs to crumb foods, but if you ...
... pop a small cube of bread in the fat. If it sizzles, the fat is ready to use. Put the fish in the batter one piece at a time and coat well. Remove any excess and carefully place in the hot oil. Cook, turning occasionally ...
... with pepper. Heat oil in a large non-stick frying pan over medium heat. Pat fish skin dry with paper towels. Season all over with pepper. Cook fish, skin-side down, for 3 minutes on each side or until skin is golden and ...
... to 190°C. Coat the fish in the batter. Carefully lower a few strips of the fish into the oil, being careful not ... the wedges. Categories: High fibre; High protein; Low sugar; British; Fish and chips; Lunch. Complexity: 2.
... egg, 375 ml coconut milk light. Method: Make batter by combining flour and tinned coconut into a large bowl ... Serve with wedges of lime and chips. Categories: Australian; Fish and chips; Quick and easy dinner; Pescatarian ...
... oil, cheddar and parmesan in a medium bowl. Remove the baking trays from the oven and toss the chips. Add the fish fillets the half-filled baking tray and top each with cheesy breadcrumb mix. Place the trays back in the ...
... is cooked. Garnish with chopped parsley and serve with chips, tartare sauce and lemon wedges. Categories: Fish; Potato; Fish and chips; Pescatarian; Tree nut free; British; Peanut free; High protein; Mains. Complexity ...
... free; Egg free; Vegan; Vegetarian; Peanut free; Seafood free; Sesame free; Tree nut free; Halal; Pescatarian; British; Fish and chips; Easter; Fish; Quick and easy dinner; Christmas; Low ingredient; Mains. Complexity: 2.
... and gherkin to make tartare sauce. Serve Birds Eye Fish and Chips with tartare, garnished with lemon wedges. Categories: Fish; Easter; Fish and chips; Soy free; Pescatarian; Tree nut free; British; Mains. Complexity ...
... in egg mix and coat in breadcrumbs, pressing on well. Place on prepared tray. Spray with oil. Bake fish with chips for 10 minutes. Turn and cook for a further 10 minutes or until cooked through. Serve with lettuce, lemon ...
... you indulge in some nostalgia. Enjoy with a cheeky side of chips. Ingredients: 0.5 cup plain flour, 500 g ling fish fillets, 1 lettuce, 600 g cooked frozen crinkle cut chips cooked, 1 lemon cut into wedges, 5 ml canola ...
... with a crunchy coating today!; Ingredients: 0.25 cup plain flour, 4 white fish fillets, 600 g frozen crinkle cut chips, 1 lemon cut into wedges, 2 eggs lightly beaten, 2 tbs chives chopped, 0.33 cup tasty cheese grated ...
... until golden. Meanwhile, cook beans in boiling water for 2 minutes or until tender. Drain. Serve fish with chips, beans, lemon and parsley. Categories: Low sugar; Pescatarian; Egg free; British; Peanut free; High protein ...
... Preheat the oven to 200°C (Gas 6). Cut the fish fillets into thick even strips about 2.5cm wide - you ... gherkins. Serve with the hot fish fingers. Categories: Australian; Fish and chips; Fish; Lunch; Dinner. Complexity: ...
... , parmesan and chives in a bowl. Lightly coat fish in flour, dip into egg and coat with breadcrumb ... seasoned fish, wedges, lemon and salad. Categories: Fish; High fibre; Potato; Low sugar; Fish and chips; Pescatarian ...
... or until potato is golden brown and crisp. Add artichokes and cream to pan. Scatter over capers. Season fish with salt. Lay fish, skin-side up, on top of vegetables. Bake for a further 12 minutes or until artichokes are ...
... . Put the salmon in a large frying pan, and cover with water. Simmer for 5-8 minutes until the fish turns opaque. Remove with a fish slice, and put on a plate. Leave to cool for a minute or two. Using your fingers, flake ...
... smooth. Season with salt and pepper. Heat 2cm oil in a wok over high heat. Working in 2 batches, dip fish into batter to coat. Lower into hot oil and cook for 4 minutes, turning once, or until crisp and golden. Drain on ...
... , 1 tbs pickled jalapeño chopped. Method: Place flour, egg and breadcrumbs in separate shallow bowls. Dip each fish fillet in flour to lightly coat, then in egg, then in breadcrumbs, pressing on firmly. Place fillets on ...
... . Ingredients: 0.5 cup plain flour, 1 cup panko breadcrumbs, 2 free range eggs lightly beaten, 400 g firm white fish fillets cut into 3cm-wide strips, 5 ml olive oil cooking spray, 2 cups frozen peas, 1 lemon zested, cut ...
... a pear, rocket and almond salad, drizzled with a honey dressing. Ingredients: 1 packet 425g Frozen Birds Eye Oven Bake Fish Fillets - Original, 1 firm pear cut into quarters and thinly sliced, 1 tbs lemon juice, 0.5 cup ...
... 2 tbs oil in a large non-stick frying pan over medium-high heat. Spoon 4 x 1/3-cup amounts of fish mixture into pan. Flatten slightly. Cook for 3 minutes on each side or until golden and cooked through. Transfer rosti to ...
... garlic thinly sliced. Method: Preheat oven to 180°C. Cut 6 pieces of baking paper, 25x35cm. Place a fish fillet in the middle of each piece of baking paper. Arrange artichoke, olives, semi-dried tomatoes, rind, thyme ...
... shredded, 2 tbs red curry paste, 1 L vegetable oil. Method: Grease and line a tray. Place fish, curry paste and fish sauce in a food processor. Process until finely chopped. Transfer to a bowl with prawn meat, beans ...
... simmer for 2 minutes. Meanwhile, heat remaining oil in a non-stick frying pan over medium heat. When hot add 2 fish fillets and cook for 2-3 minutes on each side or until cooked through. Transfer to a plate and cover to ...
... is cooked and flakes easily with a fork. Top with coriander sprigs and serve. Categories: Barramundi; Fish; Low sugar; Low salt; Low fat; Quick and easy dinner; Pescatarian; Egg free; Wheat free; Indian; Curry; Mains ...
... simmer. Cook, covered, for 20 minutes or until potatoes are almost cooked. Add lemon rind, snow peas, fish and any fish juices to curry. Gently stir to combine. Cover and cook on medium-low heat for 7 minutes. Sprinkle ...
... half cooked, set aside and add a bit more oil if needed. Stir-fry garlic until fragrant and add in the fish, rest of the vegetables followed by seasoning. Stir-fry over high heat for 1-2 minutes, add in some stock or ...
... 0.5 cup sweet chilli sauce, 1 tbs sesame seeds toasted, 1 lemon cut into wedges. Method: Lightly dust fish-cake patties in plain flour. Heat oil in a large non-stick frying pan over medium-high heat. Shallow-fry patties ...
... cakes served with a sweet and sour salad makes for a light, fresh and tasty dinner. Ingredients: 0.3333 quantity fish cakes, 0.3333 cup plain flour, 0.6666 cup vegetable oil, 0.3333 cup sweet and sour sauce, 1 tbs sesame ...
... bowl of iced water. Set aside to curl. Whisk aioli and chopped onion in a bowl. Fill rolls with fish cakes, cucumber and tomato. Drizzle with some of the onion aioli. Top with onion curls. Serve with fries and remaining ...
... salt and pepper. Place 1/3 cup piles of potato mixture onto trays and flatten. Transfer to oven with fish. Cook following packet directions. Prepare salad mix. Place 2 cups of mixed leaf salad into a bowl. Slice cherry ...
... mixture to dish. Cover with foil and bake for 45 minutes or until vegetables are almost tender. Combine fish and prawns with remaining cream mixture and pour over vegetables. Brush pastry sheets with butter then cut into ...
... -forced. Line a baking tray with baking paper. Combine oil and 1 tbs seasoning in a large bowl. Add fish and rub to coat. Place on tray and bake for 10 minutes or until cooked through. Meanwhile, place mayonnaise, lime ...
... in a jug. Place salmon into a shallow dish. Pour over 2/3 of the miso mixture, reserving remainder, and turn fish to coat. Marinate skin-side up for 15 minutes. Preheat oven to 200°C. Line a baking pan with baking paper ...
... water for 20 minutes or until tender. Drain and roughly mash. Transfer to a large bowl and cool. Add fish, onion, dill, lemon rind, remaining juice, salt and pepper. Stir to combine. Form mixture into 8 cakes and place ...
... to a plate. Sprinkle couscous over base of pan. Pour over 1/2 cup boiling water. Arrange vegetables and fish on top of couscous mixture. Season with salt, pepper and Moroccan spices. Sprinkle with chickpeas. Bake for a ...
... onion thinly and pickle in the vinegar with the sugar for 20 minutes. Put everything else except the fish, broccolini, sesame seeds and lemon wedge into a small saucepan and heat through until happily warmed and combined ...
... to coat. Add lentils and water and bring to the boil. Reduce heat to a simmer and cook for 45 minutes. Add fish, lemon rind and juice. Season with salt and pepper. Cook gently for 5 minutes. Ladle into bowls and top with ...
... on pita bread with a cafe style drizzle of mayo; Ingredients: 1 packet 425g Frozen Birds Eye Oven Bake Fish Original Crumb, 2 small pita breads, 0.5 avocado, 1 tbs sour cream, 4 cherry tomatoes halved and sliced, 0.25 ...
... 200°C. Cut 4x30cm pieces of non-stick baking paper. Shape 1/2 cup rice onto each, forming a bed for the fish. Place a fish fillet onto the rice, tucking the thin tail underneath. Spread 2 tsp sweet chilli sauce over the ...
... lightly crushed, 3 cloves garlic peeled and minced, 0.3 cup white wine, 800 g chopped tomatoes canned, 400 g fish pie mix frozen, 100 g spinach, 1 large lemon juiced and zested, 1 pinch cracked black pepper. Method: In a ...
... cakes until crisp and golden, 5 minutes on each side. Serve the fish cakes with the yoghurt dip and salad, if desired. Categories: Fish; Fish cake; High fibre; Lunch; Australian; Dinner; Low sugar; Spring onion; Sweet ...
... . Pour over the white wine and cook for 1 minute. Tip in the chopped tomatoes, chilli flakes and the white fish and baby octopus. Cook for 4 minutes, add the prawns and cook for 2 minutes or until the seafood is tender ...
... in a frying pan over medium-high heat for 2 minutes each side or until golden brown. Categories: Fish; Fish cake; Quick and easy; Australian; Dinner; Foodhub fresh ideas magazine; Budget; Seafood; Low ingredient; Nikki p ...
... flour and cover fully, then dip into the egg and finally cover in polenta and set aside. Shallow fry the breaded fish for 6 minutes turning halfway. Remove from the heat and allow some of the excess oil to drain on some ...
... the sauce has thickened. Season well with salt and black pepper, and stir through the parsley. Layer the smoked fish and anchovies in an ovenproof dish, then spoon over the sauce and gently combine. Top with a layer of ...
... . Mix together the tamarind, vinegar, cumin seeds, turmeric, curry powder and salt in a small bowl. Spoon over the fish and toss to coat evenly, then cover and leave to marinate. Meanwhile, heat the oil in a large wok or ...
... chilli deseeded and thinly sliced, 4 spring onions thinly sliced, 1 tsp salt, 1 tsp pepper. Method: Lay the fish cubes in a large, shallow glass or ceramic dish. In a small bowl, mix together the yoghurt, garlic, ginger ...
... or two on each side until golden. You may need to cook in batches, adding more oil as needed. Drain the fish cakes on a plate lined with kitchen paper. Serve hot with a drizzle of sweet chilli sauce and some wild rocket ...
... and squeeze over lime juice to taste. Serve in bowls with wholegrain rice and chopped coriander scattered on top. Categories: Fish; Lunch; Dinner; Spinach; Indian curry; Indian; Wheat free; Pescatarian. Complexity: 2.
... . Bake in the oven for 15-20 minutes until heated through and the topping is crisp and golden. Categories: High fibre; High protein; Low salt; Low sugar; Australian; Fish dishes; Salmon; Lunch; Dinner. Complexity: 2.
... heat. Add shallot, garlic and thyme, and cook, stirring, for 3 minutes or until shallot is softened. Pour in beer and bring to a simmer. Add mussels and cover pot. Cook, stirring twice, for 5-10 minutes or until mussels ...
... reduced, 6 slice crusty wholegrain bread, 1 tbs soy sauce, 2 tbs olive oil, 200 g leafy mix. Method: Combine beer, lime rind and juice, garlic and chilli in a shallow container. Add prawn skewers and turn to coat well ...
... bowl. Add juice of 1/2 lime and toss gently. Cook Southern Style Crumbed Fish Bites and chunky chips according to the packet instructions. Serve fish bites divided in Mexican taco shells with bean salad, sour cream, lime ...
... , and scatter over reserved nori mixture. Categories: Sweet potato; Low salt; Salmon; Pescatarian; Egg free; Wheat free; High protein; High fibre; Fish dishes; Low saturated fat; European; Nov 2019; Mains. Complexity: 3.
... then remaining fillets. Wrap slider in baking paper. Serve with lemon wedge, sweet potato chips and green salad. Categories: Entrees; Fish burger; Sweet potato; Soy free; Spinach; Pescatarian; Slider; Peanut free; Tomato ...
... 0.5 pkt 900g Frozen Birds Eye Golden Crunch Chips - Straight Cut, 4 pre prepared chicken schnitzels, ... cup garden salad. Method: Cook frozen Birds Eye Chips and pre-prepared chicken schnitzels following packet directions. ...
... processor to a coarse paste. Transfer to a bowl. Stir in breadcrumbs and season with salt and pepper. Press crumb mixture evenly over the fish. Place fish onto prepared tray and bake for 15-20 minutes or until golden and ...