Indian Inspired Fillet O' Fish Burger
A fakeaway with an Indian spiced twist. Crispy fish fillet with Indian-scented mayo, a dollop of mango chutney and a toasted brioche bun. It's fuss-free and great with a portion of skinny fired on the side if you fancy.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 210°C fan. Place the chips, (if using), on to a large baking tray in an even lay and pop onto the top shelf of the oven. Cook for 20-22 minutes or until golden and crispy.
Step 2
On a second tray (lined with parchment to save on the washing up), place the fish fillets and pop them into the oven to join the chips, but on the middle shelf. Both trays should take around 20 minutes to cook.
Step 3
Mix the mayo with the tikka paste. Slice the red onion very thinly and separate and wash the baby gem lettuce leaves.
Step 4
Cut the brioche buns in half and toast either in a dry pan, under the grill, or in the toaster until just golden. Spoon a little mango chutney onto the bottom of each bun, followed by a few lettuce leaves.
Step 5
Once the fish is golden and piping hot, cut it in half and place both halves on top of the lettuce. Spoon the curry mayo onto the lid of each burger bun, scatter on a few slices of red onions and place the top on the fish. Serve with the crispy fries sprinkled with a little salt, if you like.
- Ingredients
- Based on 4 servings
-
4 Brioche Buns, cut in half and toasted 1x Sainsbury's Brioche Burger Buns, Taste the Difference x4 -
800g Oven Chips 1x Mccain Naked Oven Chips Straight 900g -
4 tbsp Mayonnaise 1x Sainsbury's Mayonnaise, Thick & Creamy 500ml -
4 Breaded Haddock Fillet 1x Birds Eye Breaded Haddock Fish Fillets x4 440g -
2 tsp Pataks Tikka Paste 1x Patak's Tikka Masala Paste Pots 2 x 70g -
2 tsp Mango Chutney 1x Sainsbury's Sweet Mango Chutney 240g -
1 Baby Gem Lettuce, leaves seperated 1x Sainsbury's Little Gem Lettuce x2 -
0.25 Red Onion, peeled and sliced thinly 1x Sainsbury's Red Onions Loose -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g