Fish Friday Rolls with Skinny Fries
Fish Friday Rolls with Skinny Fries

Ingredients

Fish & Fries:
½ 1 kg bag McCain Skinny Fries
1 x 600 g box Sea Harvest Fish Friday (4 portions)

Lemon Mayo:
½ C (125 ml) mayonnaise
juice of 1 lemon
salt

To Assemble:
4 large hotdog rolls, sliced
4 slices of pre-sliced cheese
½ small cucumber, cut into small cubes

tomato sauce (optional)

 

*See tip at the end of the method on doubling this recipe.

Directions

Serves: 4
Prep Time: 10 minutes
Cook time: 25 minutes
Difficulty: Easy

 

Fish & Fries:

  1. Preheat the oven to 220 ºC.
    Lay frozen Fish Friday fillets onto a baking tray. Spread Skinny Fries evenly in a single layer on a second baking tray. Place both trays into the oven to cook for 20-25 minutes. At the halfway mark, turn the baking trays to ensure that they cook evenly. Alternatively, cook in an air fryer for the recommended time.

For the Lemon Mayo:

  1. Mix the mayonnaise and lemon juice together in a small bowl and season to taste.

To Assemble:

  1. Slice the rolls open along the top and spread with a layer of lemon mayonnaise on the inside. Depending on the size of your rolls, you may need to trim a 2 cm layer off the bottom of each piece of fish to ensure it fits snugly in the rolls*. Top with blocks of cucumber for a little freshness and serve with Skinny Fries and any remaining lemon mayo for dipping.
  2. And in enjoy with the #friendsinyourfreezer, McCain and Sea Harvest :)

 

Variations, Hints and Tips

*Tip: Fish Friday fillets are big enough to be sliced in half lengthways to fit on smaller buns.

Simply double the other ingredients in the recipe to make 8 hotdogs instead of 4.