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Crumb-crusted fish and oven chips
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Serve homemade fish and chips wrapped in wax paper for a rustic, authentic presentation.
Ingredients:
  • 8 peeled potatoes, cut into chips
  • Olive oil
  • 800g threadfin salmon (or other thin white but meaty fish fillets), boned, skinned
  • 120g (2 cups) fresh breadcrumbs
  • 50g (1/2 cup) finely grated parmesan cheese
  • Zest of one lemon
  • 120g (1 cup) of finely chopped spring onions
  • 125.00 ml flat-leaf parsley leaves, finely chopped
  • Salt
  • 39.60 gm good mayonnaise
  • 20.00 ml capers, drained
  • 11.80 gm of Dijon mustard
  • Juice of 1 lemon
  • Green beans or salad, to serve
Instructions:
  • Preheat the oven to 200C (180C fan-forced) for the oven chips.
  • Coat the potatoes lightly with olive oil and arrange them on a baking tray lined with parchment paper. Roast in the oven for 35 minutes until golden brown.
  • Coat fish fillets with a light drizzle of oil and place on a sheet of aluminum foil on a baking tray. Let them sit at room temperature to ensure even cooking.
  • Combine breadcrumbs, lemon zest, scallions, parsley, and finely grated parmesan in a bowl. Taste and adjust seasoning as needed. Drizzle olive oil over the mixture to moisten the breadcrumbs.
  • Press a compact handful of crumbs gently onto the surface of the fish to form a thick layer. Repeat until both sides of the fillets are fully coated.
  • Bake fish in the oven for 20 minutes until golden crusted and flakes easily; turn chips halfway through. Once done, check for doneness and remove when both fish and potatoes are perfectly cooked with a delicious golden finish. Sprinkle with a touch of salt before serving.
  • Prepare a refreshing iceberg salad with no dressing or substitute with crisp green beans.
  • Prepare the dressing by combining mayonnaise, mustard, and capers, then mix in lemon juice. Serve the fish with chips on the side.
  • Present with dressing on the side alongside a refreshing salad or flavorful beans.

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