Just like salt and pepper calamari, chicken parma and roasts of the day, fish and chips is one of our favourite pub grub meals that are even better when homemade.
This crumbed and baked version with a tangy yoghurt tartare sauce means they’re not dripping in oil either. A lighter version of the classic might be just what you’re looking for.
We’ve got all of your classic pub meals to whip, turn on the footy (or favourite show of choice) and enjoy!
Looking for more fish recipes?
Ingredients
Yoghurt tartare
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.
If you don’t have an ovenproof frying pan, transfer fish to an oven tray lined with baking paper before putting in the oven.
Note
