Loaded Fish & Chips Salad

Loaded Fish & Chips Salad

Fish & chips with a fresh twist!

  • 2 People

    Servings

  • 30 Mins

    Prep Time

  • 30 Mins

    Cooking Time

  • 60 Mins

    Ready In

  • 2x frozen fish fillets
  • 250g frozen chips
  • 1 tsp olive oil
  • 1/2 a red onion, thinly sliced
  • 1/4c apple cider vinegar
  • 1/4c boiling water
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 2c shredded iceberg lettuce
  • 1x tomato, sliced
  • 1/4c peas, defrosted
  • 3-4 gherkins, sliced
  • 1/4c Best Foods Lite Mayonnaise
  • 1 Tsp lemon juice
  • 2 Tbsp finely chopped gherkins
  • 1 Tbsp water
  • Salt and pepper to taste

Made With

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Made With

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Make the pickled onions (can also be made in advance)

  1. In a small jar or container, whisk together the vinegar, hot water, sugar and salt.

  2. Place the sliced onions in the vinegar mixture. Seal with the lid and let it sit for at least 30 minutes.

Bake the fish & chips

  1. Preheat oven to 200°C. Line a baking tray with baking paper.

  2. Place the fish and chips evenly on the tray and drizzle over the olive oil.

  3. Bake for around 30 minutes or until the fish and chips are cooked through.

Make the sauce

  1. Whisk together all the sauce ingredients and set aside.

Assemble the salad

  1. Divide the lettuce, tomato, peas and gherkins between two bowls.

  2. Scatter over the chips and top with the fish.

  3. Drizzle over the sauce and garnish with a lemon wedge.

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