Crumbed fish and homemade chips

Готовим Fish Crumbed fish and homemade chips

Start the weekend off with tasty home-style fish and chips.

Lables: Low carb Peanut free Shellfish free Tree nut free
  1. Preheat oven to 220°C. Line a large oven tray with non-stick baking paper. Toss the potatoes in half of the oil and salt. Spread in a single layer on the lined tray. Bake for 40-45 minutes, turning once, until chips are golden brown.
  2. Meanwhile, season the flour. Whisk egg and milk together in a shallow dish. Combine breadcrumbs and parsley in a shallow dish. Coat fish pieces in flour, shaking off excess, then coat in egg and breadcrumbs. Place on a plate.
  3. Heat remaining oil in a large non-stick frying pan over medium-high heat. Add fish and reduce heat to medium. Cook for 3-4 minutes each side or until fish is cooked. Steam broccollini and carrots.
  4. Serve the crumbed fish with the chips, steamed vegetables and lemon.

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1.25kg brushed potatoes, peeled and cut into thick chips
3 tbsp olive oil
2 tbsp plain flour
Salt & freshly ground pepper
1 egg
2 tbsp milk
2 cups fresh breadcrumbs
1/4 cup chopped fresh parsley
700g barramundi fillets, cut into 4 serving portions
1 bunch broccollini, ends trimmed
2 carrots, cut into short, thick sticks
Lemon wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
45
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Fish
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