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  • Serves:4
  • Prep Time:10 mins
  • Cook Time:20 mins

Beer Battered Fish with Homemade Salsa

+1 Edgell Capsicum

Why go to the fish and chip shop when you can prepare something better from the comfort of your own home? It’s just as easy, except this dish comes with a tangy homemade salsa. We’ve used our capsicum in it, which gives the perfect finish to the beer battered fish. It also doubles as a delicious dipping sauce for the chips – yum!


Original recipe by Simply Great Meals | 23.2.16


Ingredients

+1 1 CAN (125g) EDGELL DICED CAPSICUM

  • 570g packet frozen I&J Crispy Battered Fish Fillets in Beer Batter
  • 600g Birds Eye Deli Chips
  • 1 large tomato, finely chopped
  • 2 tablespoons finely chopped red onion
  • 1 teaspoon finely chopped red chilli
  • 2 tablespoons tomato sauce

Method

Cook frozen I&J Crispy Battered Fish Fillets and Birds Eye Chips following packet directions.

Meanwhile, combine tomato, onion, chilli and tomato sauce.

MIX THROUGH DRAINED EDGELL DICED CAPSICUM AND SEASON TO TASTE.

Serve fish fillets with salsa and baby cos or salad leaves. Season with salt and cracked pepper.

Place any extra salsa in a bowl and serve separately.

Tips

For a milder onion flavour; place chopped red onion in a small bowl and cover with warm water for 10 minutes, drain and use as required.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.

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