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Photo of Fish and chips with yoghurt tartare by WW

Fish and chips with yoghurt tartare

Total Time
1 hr 5 min
25 min
40 min
Give the classic fish and chips a modern twist with sweet potato chips and tartare sauce made from yoghurt. It’s light and tangy and brings all the components together - perfect for a summer evening.


Orange sweet potato (kumara)

300 g, (kumara) unpeeled, cut into 2cm thick batons

Red skin potato

400 g, (red rascal) unpeeled, cut into 2cm thick batons

Egg white

2 medium, lightly beaten

Dried breadcrumbs

2 cup(s), (140g), wholemeal variety

Ling, raw

600 g, (or other white fish) cut into 2cm thick strips

Fresh lemon rind

2 tsp, finely grated

Lemon juice

1 tbs

99% fat-free, plain Greek yoghurt, unsweetened

cup(s), (80g)

Capers, rinsed, drained

2 tsp, chopped

Pickled gherkin, drained

5 g, 1 tbs, finely chopped

Fresh flat-leaf parsley

1 tbs, finely chopped


1 medium, cut into wedges, to serve

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C. Line 2 large baking trays with baking paper. Arrange potatoes on 1 tray and lightly spray with oil. Season with salt and freshly ground black pepper. Bake for 40 minutes.
  2. Meanwhile, combine egg white and 1 tablespoon water in a medium shallow bowl. Place breadcrumbs on a plate. Working with 1 piece at a time, dip fish into egg white mixture and then coat in breadcrumbs. Place crumbed fish on remaining prepared tray and lightly spray with oil. Bake fish, turning once, for the last 10 minutes of cooking chips or until fish is cooked through and chips are golden and tender.
  3. Place rind, juice, yoghurt, capers, gherkin and parsley in a small bowl. Stir to combine. Serve fish and chips with yoghurt tartare and lemon wedges.


TIPS: You can use any firm white fish fillets for this recipe, such as ling, blue-eye trevalla, snapper or flathead. Salad of mixed lettuce leaves, Lebanese cucumber, cherry tomatoes and snow pea sprouts, drizzled with lemon juice and topped with 1 avocado (chopped).