This crunchy crumbed fish burger with oven chips is a low-fat alternative to the take-away favourite.
- Preheat oven to 250°C. Position 1 oven shelf in the second top rack of the oven and another in the bottom rack. Line 2 baking trays with non-stick baking paper.
- To make the fries, place the potato pieces in a large bowl and add the oil. Season with salt and pepper, and toss gently to combine well. Place the potato pieces, in a single layer, on 1 of the lined trays. Bake in preheated oven, on top shelf, for 20 minutes or until light golden.
- Meanwhile, cut the fish fillet crossways evenly into quarters, trimming off any thin ends. Combine the breadcrumbs, parsley and garlic in a small bowl. Season with salt and pepper, and use your fingers to rub firmly together to distribute the garlic throughout the mixture.
- Place flour and egg white in separate shallow bowls. Toss 1 piece of fish at a time in the flour to coat, shaking off any excess. Then dip in the egg white, allowing excess to run off. Press into the breadcrumb mixture to coat evenly all over. Place on remaining lined tray. Set aside.
- Use an egg lift to turn fries and then transfer to bottom shelf in oven. Place fish pieces on top shelf. Bake for a further 10 minutes or until fish just flakes when tested with a fork.
- To serve, place the lettuce on the bottom half of the bread rolls. Top with the tomato and carrot, followed by a portion of fish and a dollop of mayonnaise. Place the roll halves on top and serve immediately with the fries.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set