Product description
A complete fish supper in one box. Scottish whole haddock fillets which made their debut this week, responsibly sourced from North East Scotland for exceptional quality. These delicate, flaky white fillets offer a naturally mild, slightly sweet flavour gently enhanced with a golden coating of toasted natural breadcrumbs. Serve alongside our award-winning Alpine Fries and Yorkshire Petit Pois for a delicious meal for two.
COOKING INSTRUCTIONS
Scottish Breaded Haddock Fillets:
Cooking guidelines from frozen: remove all packaging.
For best results and the crispiest breadcrumbs, deep fry from frozen.
Deep fry in preheated oil at 180°C for 5-7 minutes.
Oven: preheat oven and a shallow baking tray to fan 210°C / gas 8.
Lightly oil the tray, place the product on the tray, and cook in the centre of the oven for 18-20 minute.
Ensure the product is piping hot throughout. Do not reheat once cooked.
Cooking appliances vary in performance; these are guidelines only.
Alpine Fries:
For best results, cook from frozen. Remove product from packaging before cooking.
Pan fry:
Preheat a little oil in a pan over a medium heat, place Alpine Fries in carefully and cook for 4-5 minutes until crisp. Turn regularly during cooking.
Chef's Tip:
Pan-fry your Alpine Fries in the juices left in your steak pan while your steak is resting! If it was a leaner steak, like fillet or rump, add a splash more oil to ensure there is enough.
Oven:
Place on a tray lined with baking paper and cook in a preheated oven at 200°C / Fan 190°C / Gas 5 for 13-15 minutes.
Deep Fry:
In preheated oil at 180°C for 4-5 minutes.
Ensure the product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only
Yorkshire Petit Pois:
Cooking guidelines from frozen:
Microwave (based on 750W): remove all packaging. Place 160g into a non-metallic bowl and add 2 x 15ml (2-3tbsp) water and cover. Cook on full power for 2 and half minutes, remove cover and stir, re-cover and cook for a further 2 and half minutes.
Hob: remove all packaging. Place in boiling water, lightly salt if desired. Bring back to the boil and simmer for 3 minutes. Drain well and serve.
Ensure product is piping hot throughout. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
INGREDIENTS
Allergen Advice: for allergens including cereals that contain gluten see ingredients in CAPITALS
Alpine Fries:
Potatoes 82%, sunflower oil 11%, potato starch, salt, dextrose, spice.
Yorkshire Petit Pois:
Petit Pois
NUTRITIONAL INFORMATION
Scottish Breaded Haddock Fillets:
| Typical per 100g |
| Energy: 709kg / 170 kcal |
| Fat: 4.4g, of which Saturates: 0.4g |
| Carbohydrate: 19g, of which Sugars: 1.2g |
| Fibre: 1g |
| Protein: 14g |
| Salt: 0.5g |
Alpine Fries:
| Typical per 100g |
| Energy: 967 kJ/231 kcal |
| Fat: 11g, of which Saturates: 1g |
| Carbohydrate: 29g, of which Sugars: 0.9g |
| Fibre: 3.3g |
| Protein: 2.4g |
| Salt: 1.1g |
Yorkshire Petit Pois:
Typical per 100g |
| Energy: 291kj / 69 kcal |
| Fat: 0.9g, of which Saturates: 0.3g |
| Carbohydrate: 9.7g, of which Sugars: 2.7g |
| Fibre: 5.1g |
| Protein: 6g |
| Salt: 0.01g |
HOW TO STORE
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
