Fish and chips

Name: Fish and chips
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 8 servings
Ingredients: 600 g Potato(es) (4 x 150g potatoes), cut into 1cm thick chips; 600 g Skinless white fish, raw skinless, bonesless, firm (see tip); 2 tbs Plain flour; 80 g Panko breadcrumbs; 0.333 cup(s) Fresh flat-leaf parsley finely chopped; 2 tsp Lemon zest; 1 medium Egg(s) lightly beaten; 0.5 cup(s) 99% fat-free, plain Greek yoghurt, unsweetened (120g); 2 tbs Light whole egg mayonnaise; 2 tbs Capers, rinsed, drained finely chopped; 2 tbs Pickled gherkin, drained baby variety, finely chopped; 2 tbs Fresh dill finely chopped; 2 medium Lemon(s) cut into cheeks or wedges, to serve; 2 x 3 second spray(s) Oil spray

Points®

Total Time

1 hr 15 min

Prep

25 min

Cook

50 min

Serves

Difficulty

Moderate

Our special homemade tartare sauce brings all components together with its light and tangy flavour!

Ingredients

Potato(es)

600 g, (4 x 150g potatoes), cut into 1cm thick chips

Skinless white fish, raw

600 g, skinless, bonesless, firm (see tip)

Plain flour

2 tbs

Panko breadcrumbs

80 g

Fresh flat-leaf parsley

⅓ cup(s), finely chopped

Lemon zest

2 tsp

Egg(s)

1 medium, lightly beaten

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Light whole egg mayonnaise

2 tbs

Capers, rinsed, drained

2 tbs, finely chopped

Pickled gherkin, drained

2 tbs, baby variety, finely chopped

Fresh dill

2 tbs, finely chopped

Lemon(s)

2 medium, cut into cheeks or wedges, to serve

Oil spray

2 x 3 second spray(s)

Instructions

Preheat oven to 200°C. Line two large baking trays with baking paper. Spread potato chips in a single layer over a prepared tray. Lightly spray with oil and season with salt and pepper. Bake for 30 minutes.
Meanwhile, cut the fish into 4 cm-wide, 8–10 cm-long strips. Place flour on a large plate and season with salt and pepper. Combine the breadcrumbs, 2 tablespoons parsley and lemon zest in a shallow bowl. Dip fish, one piece at a time, into flour to lightly coat, shake off excess. Dip into egg, then into breadcrumb mixture to coat. Arrange in a single layer over remaining prepared tray. Lightly spray with oil.
Remove chips from oven and turn. Return chips to oven with fish. Bake for about 20 minutes or until fish is golden and cooked through and chips are crisp and golden, turning fish halfway during cooking time.
To make the tartare sauce, combine yoghurt, mayonnaise, capers, gherkins, dill and remaining parsley in a small bowl. Season with salt and pepper. Serve with fish and chips and lemon cheeks or wedges.

Notes

TIP: Use any firm, white boneless fish for this recipe. Try ling, snapper or dory. For crispiest results, it’s important for chips and fish to be well spread out on trays. If your baking trays are smaller, use an extra tray for more space.

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Fish and chips

Ingredients

Instructions

Notes

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