Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 425grams Woolworths frozen battered fish fillets
- 500grams Woolworths straight-cut frozen potato chips
- 4 Macro Organic dill gherkins
- 2 spring onions, thinly sliced
- 1/3 punnet dill
- 2/3 cup Woolworths garlic aioli
- 250grams brioche burger buns, split, toasted
- 60grams baby rocket leaves
Description
Elevate your burger game with this creative meal that combines the best of fish and chips in a convenient bun, satisfying your cravings without breaking the bank.
Instruction tip
Use-it-up tip:Finely chop the remaining dill. Combine with crushed garlic and butter to make a herb butter that you can freeze in portions.
Method
Step 1 of 4
Preheat oven to 220°C/180°C fan-forced. Line 2 large baking trays with baking paper. Divide fish and chips between prepared trays. Bake, turning fish and chips halfway through cooking, for 20 minutes or until golden. Cool slightly. Cut fish in half.
Step 2 of 4
Meanwhile, cut 2 gherkins in half and set aside. Finely chop remaining gherkins and place in a bowl.
Step 3 of 4
Thinly slice onion. Pick dill sprigs from stems and chop.
Step 4 of 4
Add onion, dill and aioli to gherkins in the bowl and stir to combine. Spread bun bases with aioli mixture. Top with fish, chips, rocket and bun lids. Secure with a gherkin thread onto a skewer. Serve.
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