HOMEMADE FISH & CHIPS WITH ROCKETSLAW

For the chips, preheat your oven to 200°C or use an air fryer. In a large bowl, toss the cut potatoes with oil and generously season with salt and pepper. Spread in a single layer on a baking tray and bake for 30-40 minutes or until golden brown, turning halfway through. If using an air fryer, place the chips in the air fryer basket in a single layer (cook in batches if needed), and air fry at 180°C for 15-20 minutes (or as per your air fryer’s cooking mode), shaking the basket halfway, until golden brown.

For the batter, whisk together the self-raising flour and beer or soda water in a large bowl until smooth and season well with salt and pepper. The batter should be pourable but thick enough to stick to the fish. If the batter is too thick, add a splash more beer or soda water and if too runny, add a little more flour.

Heat 2-3cm of oil in a frying pan or wide saucepan to a medium-high heat (about 190°C with a thermometer) to shallow fry the fish. Dip each piece of fish into the batter to coat and fry in batches, cooking for 2-3 minutes each side until golden brown and cooked through. Remove from the oil and drain on a paper towel-lined plate.

Toss the LeaderBrand Rocketslaw in a large bowl with the included creamy lemon mayonnaise.

Serve the crispy fish immediately with LeaderBrand Rocketslaw, homemade chips, tartare sauce, and lemon wedges.

ROCKETSLAW

A delicious mix of peppery wild rocket, tossed with red cabbage, green cabbage, and carrot. Pairs perfectly with our creamy lemon mayonnaise.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
• panorama_vertical Dressing Included
• cruelty_free Vegetarian

• 1 bag LeaderBrand Rocketslaw
• 800g-1kg agria potatoes, cut into chips
• 2 tbsp oil
• 4 large or 8 small fresh white fish fillets (such as snapper, hoki, tarakihi or cod)
• 1 cup self-raising flour
• 1 cup cold beer or soda water
• oil for frying
• tartare sauce, to serve
• lemon wedges, to serve