Homemade crumbed fish with hand-cut wedges | New World
Here’s our modern take on the Kiwi classic, fish and chips. These chunky potato wedges and pan-fried fish served with Tomayo Sauce will be sure to get everyone around the table.
Ingredients
- 500g floury potatoes*, washed, dried and cut into wedges
- 2 Tbsp olive oil
- 1 Tbsp Gregg's Lemon Pepper Seasoning
- ¼ cup finely grated Parmesan cheese
- 2 Tbsp chopped fresh parsley
- 1 cup panko breadcrumbs
- 2 Tbsp flour
- 4 x 100g fish fillets**
- 1 egg, beaten with 1 Tbsp water
- Baby peas (to serve)
- ½ cup HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise
- 2 Tbsp Wattie’s Tomato Sauce
- Squeeze of lemon juice
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