Recipe

Baked fish & chips with yoghurt tartare

Why get takeaway when you can make fish and chips yourself? This baked version with yoghurt tartare sauce means they're lower in fat than takeaway, too.

  • 35 mins preparation
  • Serves 4
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Ingredients

  • 500 grams small orange sweet potatoes, unpeeled, cut into chips
  • 500 grams small white sweet potatoes, unpeeled, cut into chips
  • ⅓ cup (80ml) olive oil
  • 1 tablespono ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground turmeric
  • 2 teaspoons coarse cooking salt
  • ¼ cup (40g) sesame seeds
  • ⅔ cup (50g) panko (japanese) beradcrumbs
  • ¼ cup (35g) plain (all-purpose) flour
  • 1 egg
  • 800 grams skinless flathead fillets
  • lime wedges, to serve (optional)
Yoghurt tartare
  • ½ cup (140g) Greek-style yoghurt
  • 2 teaspoons lime juice
  • 2 baby gherkins (30g), chopped finely
  • 2 green onions (scallions), chopped finely
  • 1 tablespoon finely chopped fresh dill

Method

  • 1
    Preheat oven to 200°C. Line an oven tray with baking paper.
  • 2
    Place orange and white sweet potato with half the oil in a medium bowl; season. Mix well to coat.
  • 3
    Place chips in a single layer on lined tray; bake for 25 minutes or until cooked through and browned lightly.
  • 4
    Meanwhile, combine spices, salt, seeds and breadcrumbs in a wide shallow bowl. Place flour in another shallow bowl. Lightly beat egg in a third shallow bowl. Coat fish in flour and shake off any excess. Dip fish in egg, then in breadcrumb mixture, turning until fish is coated all over.
  • 5
    Heat remaining oil in a large ovenproof frying pan over medium heat; cook fish for 30 seconds on each side or until browned. Transfer frying pan to oven (see tip); bake fish for 3 minutes or until just cooked through and golden.
  • 6
    Meanwhile, make yoghurt tartare.
  • 7
    Serve fish and chips with yoghurt tartare and lime wedges.
Yoghurt tartare
  • 8
    Combine ingredients in a small bowl; season to taste.

Notes

If you don't have an ovenproof frying pan, transfer fish to an oven tray lined with baking paper before putting in the oven.

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