Fish and chips

  • 12 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


Fish and chips
  • olive oil cooking spray
  • 1 kilogram desiree potatoes, unpeeled, cut into 1cm rounds give oil spray
  • 750 gram boneless perch fillets, halved lengthways (see notes)
  • 2 eggs
  • sea salt
  • cracked black pepper
  • 1 1/2 cup panko bresdcrumbs (japanese breadcrumbs) handful of dill, chopped
  • 1 1/2 teaspoon sumac
  • bought tartare sauce, to serve
  • lemon wedges, to serve


Fish and chips
  • 1
    Preheat over to 230°C/ 210°C fan-forced. Spray 1 baking tray liberally with olive oil spray and place potato rounds in single layer on top. Spray potato with olive oil and bake on top shelf for about 40 minutes or until crisp and golden, turning once.
  • 2
    Spray a second baking tray liberally with olive oil spray. Lay fish fillets on tray in single layer and spray top of fillets with olive oil spray. Set aside.
  • 3
    In a small bowl, whisk egg, salt and pepper together. In another bowl, combine panko crumbs and dill. Pat fish fillets dry with kitchen paper, coat each fillet in egg mixture, then press into breadcrumbs to coat. Return to tray and chill in fridge for 15 minutes.
  • 4
    Heat grill to medium-high. Cook fish under grill for about 3 minutes until lightly golden. Turn fillets, spray with oil and cook for a further 3 minutes until lightly golden and cooked through.
  • 5
    Sprinkle potatoes with sumac, top with fish and serve with tartare sauce and lemon wedges.


You can use any firm white fish fillet of your choice.