Crunchy Fish Burgers and Slaw

Ingredients

2 x 425 g pkts frozen crumbed fish fillets
1 kg frozen potato chips
4 seeded hamburger rolls, split in half
500 g packet extra creamy coleslaw salad kit
2 tomatoes, sliced

Method

Preheat oven to 220 C. Line 2 baking trays with baking paper. Place fish on 1 tray. Arrange chips on the remaining tray. Bake for 15-20 minutes or until the fish is cooked and the chips are golden.

Heat a char-grill on medium-high. Lightly spray rolls with olive oil spray and cook, cut-side down, for 2 minutes or until lightly charred.

Place the coleslaw in a large bowl. Add half the dressing and toss to combine. Season. Place the roll bases on serving plates. Top with coleslaw, tomato and fish. Drizzle with remaining dressing. Top with roll tops and serve with chips.

Credits: Coles

Photo Credits: Coles