Quick & Easy

Coconut-fish and chips with lemon coriander mayo

coconut-fish and chips with lemon coriander mayo
1H 5M
1H 20M


Lemon coriander mayo


1.Preheat oven to 220°C (200°C fan-forced).
2.Cut potatoes into 1cm-thick slices; cut slices into 1cm-thick chips. Place chips, in single layer, on baking-paperlined oven tray; spray with cooking oil. Roast about 40 minutes or until browned and crisp.
3.Meanwhile, combine coconut, breadcrumbs and rind in shallow medium bowl. Whisk egg whites and milk in another shallow medium bowl. Coat fish in flour; shake off excess. Dip fish in egg white mixture then coat in breadcrumb mixture. Place on baking-paper-lined oven tray; spray with cooking-oil. Cook for final 20 minutes of chips’ cooking time.
4.Combine ingredients for lemon coriander mayo in small bowl. Serve mayo with fish and chips.

Did you know? A weekly intake of 2-3 fish meals is recommended to ensure that essential omega-3 fats are sufficient in the diet. The average intake for 12-18 year olds is around 200mg of omega-3 per day, which is less than half recommended levels. Fish is a terrific source of nutrition for growing bodies, and our lower-in-fat version of fish and chips is so tasty everyone will be fighting for the last piece. We’ve used perch, but you can use any firm white fish you like.


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