Crispy Baked Fish and Chips

5

PREP TIME

15 min

TOTAL TIME

40 min

Makes

6 servings

Crispy Baked Fish and Chips

Deep-fried fish and chips get a healthy upgrade without losing that crispy battered goodness.


Ingredients

  • 4 large Yukon Gold potatoes , cut into 1/2-in. sticks
  • 1 tbsp canola oil
  • 1 tsp paprika
  • 1/4 tsp salt

Fish

  • 2 tbsp all-purpose flour
  • 1 egg
  • 2 cups panko bread crumbs
  • 300 g skinless, boneless salmon fillets
  • 1/4 tsp salt

DIY tartar sauce

  • 1/4 cup plain yogurt
  • 1/4 cup mayonnaise
  • 3 tbsp relish
  • 1 tbsp finely chopped dill
  • 1/8 tsp salt

Instructions

  • Position racks in top and bottom thirds of oven. Preheat to 450F. Line 2 baking sheets with parchment.
  • Toss potatoes with oil, paprika and 1/4 tsp salt on one prepared sheet until coated. Bake in top third of oven, flipping halfway through, until golden, 25 to 30 min.
  • Pour flour into a shallow dish. Whisk egg in another shallow dish. Pour panko into a third dish.
  • Pat fish dry with paper towels. Sprinkle with ¼ tsp salt. Cut crosswise into 1-in.-wide sticks. Dip each piece first in flour, then egg, then coat with panko. Lay on second prepared sheet. Lightly spray tops with oil.
  • Bake in bottom third of oven until a knife tip inserted in centre of fish and held for 10 sec comes out warm, 8 to 10 min. Serve with chips and tartar sauce.

Nutrition (per serving)

  • Calories
  • 348,
  • Protein
  • 17 g,
  • Carbohydrates
  • 47 g,
  • Fat
  • 11 g,
  • Fibre
  • 4 g,
  • Sodium
  • 272 mg.

DIY tartar sauce

Stir together 1/4 cup each plain yogurt and mayo with 3 tbsp relish, 1 tbsp finely chopped dill
and 1/8 tsp salt.

Originally published in the Today’s Parent January 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Roberto Caruso.

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