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Fish and chips
Fish and chips
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Parmesan-crusted fish fillets for a gourmet touch.
Ingredients:
  • 60g (1/2 cup) dried (packaged) breadcrumbs
  • 15g (2 1/2 tbsp) freshly grated Parmesan
  • 40.00 ml chopped fresh continental parsley
  • Salt & ground black pepper, to taste
  • 40g (1/4 cup) plain flour
  • 4 160g boneless white fish fillets (like ling or blue eye/trevalla)
  • Mixed green salad, to serve
  • Lemon wedges, to serve
  • 4 large (about 900g) coliban (washed) potatoes
  • 9.20 gm olive oil
Instructions:
  • Preheat your oven to a toasty 220°C and prepare 2 large baking trays with non-stick baking paper.
  • Peel and slice potatoes into 1.5cm-wide chips. Toss with olive oil, salt, and pepper in a bowl. Arrange in a single layer on a lined baking tray. Bake on the top shelf of a preheated oven for 45 minutes.
  • Toast breadcrumbs in a dry frying pan over medium-high heat, stirring occasionally, until golden (1-3 minutes). Transfer to a bowl and let cool.
  • Combine Parmesan, parsley, garlic, salt, and pepper in the bowl, using your fingers to mix and evenly distribute the garlic throughout the crumbs.
  • Set up a flour dish, an egg dish, and a crumb mixture dish. Coat one fish fillet well in the flour, shaking off excess. Dip it in the egg, letting excess drip off. Coat it in the crumb mixture, pressing firmly. Arrange on a lined baking tray and repeat with remaining fillets.
  • After 45 minutes, move the chips to the lower oven shelf and the fish to the upper shelf. Bake for 15-20 minutes until the fish is flaky when tested with a fork (timing varies based on fish thickness).
  • Serve the fish and chips promptly with tartare yoghurt sauce, green salad, and lemon wedges.

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