- Prep time 10mins
- Cook time 20mins
- Serves 4
- Cost per serving £2.24
- easy
- Prep time 10mins
- Cook time 20mins
- Serves 4
- Cost per serving £2.24
- easy
Ditch the takeaway and rustle up the ultimate fish butty with our salt and vinegar fish fillet chunks. Served with luxury coleslaw on a toasted brioche bun, and a side of crispy skin on fries, it’s the perfect recipe for a family weekend treat at home. See method
What you’ll need
Ingredients
- 18 salt and vinegar fish fillet chunks
- 1 luxury coleslaw
- 100 ml hot sauce
- 4 toasted brioche rolls
- 400g crispy skin on fries
Utensils
- Baking tray (x2)
- Oven gloves
- Spoon
Method
- Preheat the oven to 180 degrees, place 200g of crispy skin on fries on a baking tray in the centre of the oven for 25-30 minutes. Or, air fry them for 12-14 minutes!
- Grab a second oven tray and place 10 salt and vinegar fish fillet chunks in the oven for around 20-25 minutes.
- While the fish fillets and skin on fries are cooking, mix 25ml of hot sauce with coleslaw.
- Wearing the oven gloves, take the fish fillets strips out of the oven and leave to cool for five minutes.
- Toast the brioche buns then place the fish chunks and BBQ sauce onto the base bun along with the coleslaw.
- Cover the top of the bun with the other half and serve with any remaining coleslaw and fries.
