Features breaded whitefish fillets with a spicy kick, served with criss-cross potatoes, mushy peas, and a tartare sauce.

Ingredients-

• 2 Basa fillets (Cod or Haddock can be used as an alternative)

• 1 bag of chilli tortilla chips (for breading)

• 4 tbsp plain flour (with a pinch of salt and pepper)

• 1 egg, whisked

• Criss Cross Potatoes (recipe on a separate post)

• Mushy peas

• A cheat’s tartare sauce:

  • 2 tbsp natural yogurt

  • 1 tbsp Gherkin & Dill Relish

  • 1 tbsp fresh chopped parsley

  • Squeeze of lemon juice

Instructions-

1. Ensure you defrost the Basa fillets, preferably in the fridge overnight.

2. Preheat your oven to 175°C (345°F).

3. Cut the defrosted Basa fillets into manageable-sized cubes.

4. In separate shallow dishes, prepare the breading stations: one with 4 tablespoons of plain flour mixed with a pinch of salt and pepper, another with the whisked egg, and the third with crushed chilli tortilla chips.

5. Coat each Basa cube first in the flour mixture, then in the whisked egg, and finally in the crushed tortilla chips. Press the crumbs onto the fish to ensure a good coating.

6. Place the breaded fish cubes on an oven tray, and lightly spray them with oil.

7. Bake in the preheated oven at 175°C for approximately 20 minutes, or until the fish is cooked through. You can check by cutting open the largest cube to ensure it's cooked.

8. While the fish is baking, you can prepare criss-cross potatoes and heat up the mushy peas.

9. For the “Cheat’s Tartare Sauce”, in a small bowl, combine the natural yogurt, Gherkin & Dill Relish, fresh chopped parsley, and a squeeze of lemon juice. Mix well.

10. Serve the Chilli Heatwave Breaded Whitefish alongside criss-cross potatoes, mushy peas, and a dollop of the tartare sauce.

Serve and enjoy.