A finger licking combo of fish and chips is right here to try in your kitchen. Get your favorite lemon and pepper seasoning to make this Fish’n’chips recipe.
- 2 tablespoons reduced-fat table spread, melted
- 2 eggs, lightly beaten
- 1 tablespoon olive oil
- 1 1/2 cups breadcrumbs
- lemon pepper seasoning
- 4 x 150g white fish cutlet (swordfish or perch)
- olive oil spray
- 750g sebago potatoes
- 2 tablespoons olive oil
- lime wedges and fresh parsley, to serve (optional)
Step 1 Place spread, egg and oil into a bowl. Beat well. Transfer to a shallow dish. Place breadcrumbs in another shallow dish. Add lemon pepper seasoning.
Step 2 Dip each fish cutlet in egg mixture, then into breadcrumbs. Coat evenly. Chill for 30 minutes.
Step 3 Meanwhile, cut potatoes into 2cm-thick pieces. Parboil or microwave. (To parboil, simmer potatoes for 5 minutes, then drain. To microwave, place on a paper towel in a glass dish, with another paper towel on top; microwave on HIGH for 1 1/2 minutes. Turn potatoes over and microwave for another 1 1/2 minutes.)
Step 4 Cook fish: Preheat oven to 200ºC. Place fish cutlets on a lightly greased baking tray and spray with olive oil. Bake for 20-25 minutes, turning over and spraying with a bit more oil after 10 minutes.
Step 5 Meanwhile, place chips on a lightly greased baking tray and spray with olive oil. Place on the top shelf of oven. Bake for 15-20 minutes, turning over and spraying with more oil after 10 minutes. Serve fish’n’chips with a lime wedge and parsley.