A healthy take on a traditional fish 'n' chips served with our Mayflower Medium Curry Sauce. Created by one of our customers @carlsheathyeats.
Serves: 1+
Cut the potatoes into desired chip size, spray with oil and season with salt & pepper, bake in the oven at 180ºC for 40 mins, turning half-way through.
In a bowl mix the breadcrumbs, salt, pepper and paprika to taste. In a separate bowl add the egg wash.
Brush the cod fillets with egg wash, then coat with the breadcrumbs, place on a baking tray and bake for 20 minutes or until fully cooked.
Whisk 28g of Mayflower Curry Sauce Mix together with 70ml of water, bring to the boil, then simmer for 2-3 minutes.
ENJOY!
This easy vegetarian Chinese curry recipe is perfect for those with a busy lifestyle, ready in less than 30 minutes.
Chinese chicken curry made with Mayflower Curry Sauce Mix. This is a quick and easy recipe for a UK household favourite,...
Our spin on the traditional sweet and sour pork, using crispy pork belly and our Mayflower Cantonese Sweet and Sour...
Chicken in Chilli Black Bean sauce, a Chinese takeaway classic made easy using our sauce. For an extra boost of...