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Photo of Baked fish and chips with tartare sauce by WW

Baked fish and chips with tartare sauce

5 - 8
PersonalPoints™ per serving
Total Time
55 min
30 min
25 min
Satisfy everyone’s carving for fish and chips with this fresh tasting take on the traditional version that’s loaded with fresh herbs, garlic and lemon.



500 g, scrubbed

Egg white

1 medium, lightly beaten


2 tsp, all-purpose seasoning

High fibre white bread

2 slice(s), (70g) stale, torn


2 clove(s), crushed

Grated parmesan cheese

¼ cup(s), (20g)

Fresh dill

1½ tbs, chopped

Fresh chives

1½ tbs, chopped

Ling, raw

600 g

Low-fat mayonnaise

cup(s), (100g)

Pickled gherkin, drained

½ individual, (2 tsp) finely chopped

Capers, rinsed, drained

1 tsp


  1. Preheat oven to 220°C. Line 2 large baking trays with baking paper.
  2. Cut each potato lengthways into 8 wedges and pat dry with paper towel. Toss the potato in the egg white to coat. Arrange drained potato wedges on 1 tray and sprinkle with seasoning. Bake for 25 minutes or until browned and tender.
  3. Meanwhile, using a food processor, process bread until coarse crumbs form. Add garlic, parmesan and 1 tablespoon each of dill and chives, then process until just combined. Pat the fish dry with paper towel. Place on the remaining prepared tray and season with salt and pepper. Top the fish with crumb mixture, pressing down firmly. Lightly spray with oil.
  4. Cook the fish in the oven with the wedges for 10-15 minutes (depending on the thickness of the fish) or until just cooked through.
  5. Meanwhile, combine mayonnaise, remaining herbs, cornichons or gherkins and capers in a small bowl. Season with salt and pepper.
  6. Serve the fish with the potato wedges and tartare sauce.


SERVING SUGGESTION: Salad of mixed leaves drizzled with lemon juice