Fish ‘n’ Chips

Looking for a delicious and wholesome twist on a classic family favourite? Look no further! My healthy homemade fish and chips recipe is here to satisfy your cravings without compromising your well-being. This delightful meal combines tender, flaky fish with crispy, oven-baked sweet potato chips for a yummy indulgence that your whole family will love. Get ready to savour the flavours of this nutritious take on a beloved classic – it's the perfect dish for a memorable family meal that's both tasty and good for you.

Fish ‘n’ Chips

DIETARY: GF, NF

ALLERGENS: Fish, Egg, Dairy

AGE GROUP: 8 months+

SERVES: 4-6

PREP: 15 mins 

COOK: 40 mins 

INGREDIENTS:

680g fish filet of choice (salmon, snapper, flathead, barramundi, cod), skin off, no bones 

1 ½ cups (135g) rice breadcrumbs 

½ cup (60g) arrowroot  

2 eggs 

¼ cup (60ml) milk of choice  

2 large sweet potatoes, peeled (optional) and cut into wedges 

Extra virgin olive oil, for frying 

METHOD:

1. Cut the fish filet into finger-sized pieces and set aside. 

2. In a medium-sized bowl, place the cornstarch. 

3. In a separate bowl, place the rice breadcrumbs. 

4. In a shallow bowl, combine the milk and eggs and whisk together using a fork.  

5. Dip each fish piece separately into the cornstarch or arrowroot, then into the egg mix and finally into the breadcrumbs. Press down firmly to ensure that each fish finger has a thick coating of the breadcrumb mix.  

6. Coat a large frypan with 1-2 tbsp of olive oil and set over medium heat.  

7. Cooking in batches, fry the fish fingers for approx. 3-4 mins on each side or until golden brown. Drain on paper towel. 

8. Preheat oven to 180°C. 

9. Arrange the potato wedges on a baking tray lined with baking paper and drizzle with some olive oil. Bake in the oven for 30-40 mins depending on the thickness of your wedges or until golden brown and crispy. 

MANDY’S SERVING SUGGESTION:
Serve with fish ‘n chips with a homemade dip such as tzatziki and steamed vegetables. 

STORING LEFTOVERS:
Store in an airtight container in the fridge for up to 3 days or freeze for up to 4 months.

TIPS:

• Prep tips:  
  For larger quantities, crumb whole fish filets and fry, then cut into strips. They can be baked in the oven at 180°C for 25-30 mins instead of fried but they will be less crispy. 

• Allergies:  

  For an egg-free version: Swap eggs for an extra ¼ cup of milk and dip the fish in milk only, before dipping in the breadcrumbs. 

  For a dairy-free version: Swap cow’s milk for coconut, soy or oat milk. 

  For a vegetarian version:  
  Swap fish for firm tofu. 

• Easy ingredient swaps:  
  Swap rice breadcrumbs for wholemeal breadcrumbs and cornflour for wholemeal spelt flour if you don’t require the recipe to be gluten-free. 
  Swap sweet potatoes for regular potatoes. 

• Additional boosters:  
  Swap ½ of the breadcrumbs for pumpkin seed meal or sesame seeds. 

• Baby-friendly version:  

  Serve mashed or cut into finger food-sized pieces. 

• For fussy eaters:  
  Use white fish and ensure the fish fingers are crispy and crunchy.  
   

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