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Fish with oven-baked chips

  • 0:20 Prep
  • 0:45 Cook
  • 4 Servings


  • 650g sebago potatoes, scrubbed, cut into 1cm chips
  • Olive oil cooking spray
  • vegetable oil, for shallow-frying
  • 8 (750g) flathead fillets
  • 1 egg, lightly beaten
  • 3/4 cup panko breadcrumbs
  • 1/2 cup aioli
  • 100g mixed salad leaves, to serve


  • 1
    Preheat oven to 220°C/200°C fan-forced. Cook potatoes in a medium saucepan of boiling, salted water for 8 to 10 minutes or until tender. Drain well. Place on a tray lined with paper towel. Set aside to cool completely.
  • 2
    Place chips, in a single layer, on a large greased baking tray, spray with oil. Bake for 45 minutes or until golden and crisp. Season with salt.
  • 3
    Meanwhile, heat oil in a large, deep frying pan over high heat. Dip fish into egg, then coat in breadcrumbs. Shallow-fry fish for 3 minutes or until crisp and golden. Drain on paper towel. Serve fish and chips with aioli and salad.

Source: taste.com.au


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