McCain & Sea Harvest Loaded Fish and Chips

Fish and Chips is a Mzansi family favourite and what better way to celebrate an iconic #FriendsInYourFreezer combination than this Melty Cheesy Loaded Fish and Chips with McCain Crispy Oven Chips with Skin On, and Sea Harvest Hake Bakes!

Serves: 6
Time: 40 minutes
Recipe by: Thando Manyoni


750g frozen McCain Crispy Oven chips with Skin On, Texan BBQ flavour
6 Classic Hake bake portions
1 medium red onion, sliced
Olive oil
1 tbsp sugar
1 tbsp balsamic vinegar
2 cups cheddar cheese, grated
1 cup feta cheese
1 avocado, smashed
500g plain yogurt
Handful fresh parsley, chopped
Cracked black pepper
2 limes, quartered


Preheat the oven to 180°C
On a prepared baking sheet, lay the oven chips and hake bakes. Bake in the for 10-12 minutes, turning occasionally to cook evenly until golden and crisp. In the meantime, in a pan drizzle olive oil and add the onions. Caramelize on medium to low heat for 7 minutes, add the sugar and balsamic vinegar. Turn the heat to low and allow to continue to cook until ready to assemble. Take the fish and chips out the oven. Transfer the fish onto a chopping board and cut into slices. Spread the chips out on the baking tray, top with 1 cup of the cheddar cheese, followed by the caramelized onions, fish strips, remaining cheddar cheese and crumble on the feta. Return to the oven and bake for a further 6-8 minutes or until the cheese has fully melted and gone crispy on the edges. In the meantime, in a bowl, combine the yogurt, half the parsley, with salt and pepper to taste. Season the smashed avocado. Once the loaded fries come out the oven spoon over the smashed avocado as well as the yogurt mixture. Garnish with the remaining parsley and lime quarters for squeezing.

Chefs Tip: Feel free to top your fries with a lot more vegetables, to add even more vitamins and minerals.