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Crunchy coated fish and 'chips'

  • 0:25 Prep
  • 0:15 Cook
  • 8 Servings


  • 1kg thick firm white fish fillets
  • 2/3 cup panko breadcrumbs
  • 1/2 cup cornflake crumbs
  • 1/4 cup shredded coconut
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon finely grated lemon rind
  • 2 teaspoons garlic powder
  • 1/3 cup plain flour
  • 2 eggs
  • Olive oil cooking spray
  • 170g packet plain salted potato chips

Easy tartare sauce

  • 2/3 cup Kewpie Mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon wholegrain mustard
  • 1 gherkin, finely chopped
  • 2 teaspoons chopped fresh dill leaves


  • 1
    Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper.
  • 2
    Cut fish into 1cm x 8cm pieces.
  • 3
    Combine panko breadcrumbs, cornflake crumbs, coconut, parsley, lemon rind and garlic powder in a bowl. Season with salt and pepper. Place flour in a shallow bowl. Whisk eggs in a separate bowl. Working 1 at a time, dip fish pieces into flour, shaking off excess. Dip in egg, then toss in crumb mixture to coat. Place on prepared tray. Spray with oil. Bake for 10 to 15 minutes, turning halfway during cooking, until golden and cooked through.
  • 4
    Meanwhile, make Easy tartare sauce: Combine mayonnaise, lemon juice, mustard, gherkin and dill in a bowl. Season with salt and pepper.
  • 5
    Serve fish with chips and tartare sauce.

Source: taste.com.au


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