Fish and chips
Jul 27, 2013 2:00pm- 12 mins preparation
- 45 mins cooking
- Serves 4
Print
Ingredients
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
Method
Fish and chips
- 1Preheat 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.
- 2Spray 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.
- 3In 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.
- 4Heat 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.
- 5Sprinkle potatoes with sumac, top with fish and serve with tartare sauce and lemon wedges.
Notes
You can use any firm white fish fillet of your choice.
The Latest from New Zealand Woman's Weekly Food
- Kitchen TipsDon't miss out on HelloFresh's limited-edition burger collection
Food To Love
May 31, 2023 - Kitchen TipsUpgrade your cooking game with these practical kitchen tools and gadgets
Food To Love
May 26, 2023 - Kitchen TipsMake Mother's Day extra special with our ultimate foodie gift guide
New Zealand Woman's Weekly
May 07, 2023
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
