Healthier fish and chips
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 4 medium potatoescut into thick wedges
- sunflower oil
- ½ tsp paprika
- 100g white breadcrumbs
- ½ lemonfinely zested
- 2 tbsp plain flour
- 1 medium eggbeaten
- 4 x 125g sustainably sourced thick white fish fillets
- to serve lemon wedges
Nutrition: per serving
- kcal350
- fat8.6g
- carbs40.6g
- fibre2g
- protein30g
- salt0.74g
Method
step 1
Heat the oven to 200C/fan oven 180C/gas 6. Toss the potato with 1 tbsp oil, paprika and some seasoning. Put on a baking tray and cook for 30 minutes, turning once, until golden and tender.
step 2
Mix the breadcrumbs and lemon zest, season then tip onto a plate. Put the flour on another plate and the egg in a shallow bowl.
step 3
Dust the fish in the flour, dip in egg, then coat in breadcrumbs. Heat 1 tbsp oil in a large non-stick frying pan and fry the fish for 2 minutes on each side until it is crisp and golden brown. Transfer the to a baking tray and cook on a shelf above the chips for 8-10 minutes depending on thickness. Serve with chips and lemon wedges.
