Crisp & Chunky Pitas & BBQ Chips
Ingredients
Fish & Chips:
1 x 750g bag McCain Crispy Oven Steakhouse Cut Potato Chips BBQ Flavour
1 x 500g box Sea Harvest Crisp & Chunky Classic (6 portions)
For the Pineapple Salsa:
3 rings of tinned pineapple
½ cup (125 ml) sweet chilli sauce
2 Tbsp (30 ml) tinned pineapple juice
To Assemble:
¼ cup (60 ml) tomato sauce
¼ cup (60 ml) mayonnaise
12 mini pita pockets, warmed
2 cups (500 ml) thinly shredded Iceberg lettuce
1 large carrot, peeled into ribbons
Servings
6
Products we used
Directions
Prep Time: 15 minutes
Total Time: 25 minutes
Fish & Chips:
- Preheat the oven to 220 ºC.
- Lay frozen Crisp & Chunky fillets onto a baking tray. Spread Crispy Oven Steakhouse Cut Potato Chips evenly in a single layer on a separate baking tray. Place both trays into the oven to cook for 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 Pineapple Salsa:
- Fry the pineapple rings in a non-stick pan for a few minutes until well caramelised. Remove from the pan and chop the pineapple into small cubes.
- Mix the chopped pineapple and juice into the sweet chilli sauce and mix to combine .
To Assemble:
- Mix the tomato sauce and mayonnaise together in a small bowl to make a pink sauce.
- Slice the Crisp & Chunky fillets in half widthway.
- Slice the warmed pitas open. Give each pita a layer of pink sauce inside, then add a little carrot and lettuce.
- Insert a piece of fish then add a little pineapple sweet chilli salsa to the top. Serve the pita pockets with crispy oven chips.
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
#Crispy Oven Chips #fish #BBQ