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Flipped Fish and Chips



olive oil spray
1/2 cup milk of your choice
3/4 cup plain white breadcrumbs
1/4 cup plain white flour
1/4 cup packed, chopped continental parsley
1 lemon rind
ground pepper
700 grams white fish (cut into 2-3cm wide strips)
4 large, peeled red skinned potatoes (cut into chips)

Flipped Fish and Chips Directions

Preheat fan forced oven to 200C

Line two large baking trays with baking paper

Put flour on a plate, milk in a wide bowl, and mix breadcrumbs parsley, lemon rind and pinch of ground pepper in a third wide bowl

Dip each piece of fish in flour, dust off excess coat thoroughly, then dip in milk and press into the breadcrumb mix until coated evenly

Place the piece of fish on the lined tray spray with olive oil on both sides

Repeat until all fish adequately coated – place them on a one of the lined oven trays

Place the chips in an oven bag and microwave for 4-5 minutes until tender

Take them out and pat them dry with a paper cloth

Put them in a deep wide bowl

Spray them with oil and mix through salt and pepper to desired amount

Bake both fish and chips in the oven

Flip the fish and chips over once or twice to ensure they are both golden brown on both sides

Serve with favourite sauces and a green salad

Nutrition facts

Per Serving

Fibers (g): 1.5g