Description
Breaded Fish with Chunky Chips is a homemade classic British meal featuring crispy fish fillets and perfectly cooked potato chunks. It’s baked for a healthier alternative that doesn’t compromise on flavor.
Ingredients
Scale
- 600g Maris Piper potatoes (or Russets/King Edwards)
- Fry Light cooking oil spray
- 1 tsp garam masala
- Salt and freshly ground black pepper to taste
- 700g cod loins (or any firm white fish like haddock or pollock)
- 75g breadcrumbs (use panko for extra crispiness)
- 2 tsp dried mixed herbs (thyme, oregano, and parsley)
- 1 tsp paprika
- 1 small egg, beaten
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 200°C/400°F. Wash and cut potatoes into 1-inch chunky chips.
- In a bowl, toss chips with cooking oil, garam masala, salt, and pepper.
- Spread chips on a baking tray lined with parchment paper in a single layer.
- Bake chips for 30-35 minutes, turning halfway through.
- Pat cod loins dry with paper towels.
- Mix breadcrumbs, dried herbs, paprika, salt, and pepper in a shallow dish.
- Place beaten egg in another shallow dish.
- Dip each fish piece in the egg, then coat with breadcrumb mixture.
- Place breaded fish on a lined baking tray and spray with cooking oil.
- After chips have cooked for 15-20 minutes, bake fish for 15-20 minutes until crispy.
Notes
- For extra-crispy chips, soak potato chunks in cold water for 30 minutes before baking.
- Remove excess moisture from fish for a better coating.
- Best served with lemon wedges or tartar sauce.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1
- Calories: 420
- Sugar: N/A
- Sodium: 400
- Fat: 8
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 50
- Fiber: 4
- Protein: 35
- Cholesterol: N/A