Serves
4
Prep Time
10 minutes
Cooking Time
20 minutes
Ingredients
- 250g packet frozen I&J Original Crumb Fish Pops
- ½ x 900g packet frozen Birds Eye Golden Crunch Chips
- 3 cups finely shredded green cabbage
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- ¾ cup fresh mixed herbs (see tip), plus extra for garnish
- Lemon wedges, for garnish
- Dill mayonnaise, for serving
Birds Eye Golden Crunch Chips 900g
Method
STEP 1Arrange frozen I&J Fish Pops and frozen Birds Eye Chips on separate baking paper lined trays. Cook in a preheated oven at 200°C for 12 minutes, turning halfway.
STEP 2
Remove fish pops and increase heat to 220°C. Cook chips for a further 8-13 minutes or until golden and crispy.
STEP 3
Meanwhile, combine cabbage, lemon juice, oil and herbs.
STEP 4
Fill serving basket with fish and chips. Sprinkle with extra herbs. Serve with lemon wedges, mayonnaise and cabbage slaw.
Tips
Any combination of fresh herbs will work well in this slaw recipe. Try chopped dill, coriander and spring onion for a summery freshness.