Baked fish ‘n’ chips

Healthy baked Fish and chips. Easy Food

Serves 4

For the fish:
170g corn flakes (gluten-free if necessary)
½ tsp black pepper
30g plain flour (gluten-free if necessary)
2 eggs, lightly beaten
450g white fish, e.g. hake, haddock, cod or halibut, sliced into 3cm-wide strips.

For the chips:
3 large potatoes, scrubbed and cut into chips
Salt and black pepper
½ tsp smoked paprika
Olive, rapeseed or vegetable oil.

For the tartare sauce:
2 gherkins, finely chopped
2 tsp Dijon mustard
2 tsp fresh lemon juice
2 tsp sriracha (optional)
1 tbsp capers
220g plain Greek yoghurt
Salt and black pepper

  1. Combine all of the tartare sauce ingredients in the bowl of a food processor. Whizz until combined, then refrigerate until ready to use.
  2. Preheat the oven to 230°C/210°C fan/gas mark 8. Bring a pot of salted water to the boil and cook the chips for 6-7 minutes until just tender. Drain well, then return to the pan and place back over the heat to steam dry thoroughly, shaking the pan every 20 seconds or so to prevent them from sticking and to rough them up a bit.
  3. Season with salt and black pepper and sprinkle with smoked paprika, tossing again.
  4. Transfer the chips to a large baking tray and drizzle with oil, tossing to coat. Bake the chips on the top shelf of the oven for 25-30 minutes until golden brown and crispy, flipping them over after 15-20 minutes.
  5. Meanwhile, in a sealable bag, combine the corn flakes and black pepper. Close the bag and crush the corn flakes. Transfer to a bowl.
  6. Place the flour in another bowl and beat the eggs together in a third.
  7. One at a time, dip the fish strips into the flour, then the egg, then the crushed corn flakes. Place on a large baking tray.
  8. Add the fish to the oven for the final 10-12 minutes or until cooked through. Serve with the crispy chips and homemade tartare sauce.

Per serving: 583kcals, 8.7g fat (2.7g saturated), 90.3g carbs, 8.8g sugars, 37.7g protein, 10g fibre, 1.263g sodium