Fish

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  • Family Friendly
  • Treat Night

Crispy Fish and Chips with Yoghurt Tartare

Oven-baked to golden perfection, this fish and chip dinner is undeniably satisfying with thick wedges of sweet potato and potato, tender panko-crumbed fish and a tangy yoghurt tartare. High-fives all round.

45 Minutes

Recipe

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01

Cook Potato Chips

Preheat oven to 200°C fan-forced. Cut potato and sweet potato into wedges. Place on a lined baking tray and sprinkle with garlic and herb mix. Drizzle with 20ml (1 tablespoon) oil and sprinkle with salt and pepper. Roast for 20 minutes or until potatoes are golden and almost tender. While the chips are cooking, continue with step 2.

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02

Toast Breadcrumbs

Heat a medium frypan over medium heat and add panko breadcrumbs. Toast for 4–5 minutes or until golden in colour. Remove from heat.

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03

Crumb Fish

Place fish, ½ the aioli, salt and pepper in a bowl and mix to combine. Press fish into toasted panko breadcrumbs and turn to coat. Set aside until the potatoes are ready.

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04

Cook Fish

Once potatoes have roasted for 20 minutes, add fish to the tray and drizzle with 10ml (2 teaspoons) oil. Return tray to oven and cook for a further 13–15 minutes or until fish is cooked through. While the fish is cooking, make the yoghurt tartare.

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05

Make Yoghurt Tartare

Roughly chop dill. Finely grate lemon zest. Place remaining aioli, dill, lemon zest and yoghurt in a bowl and mix well to combine. Season to taste with salt and pepper.

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06

Plate Up

Cut lettuce into wedges, drizzle with remaining oil and season with salt and pepper. Cut lemon into wedges. Divide chips and fish between plates and serve with yoghurt tartare, lettuce and lemon wedges.

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Crispy Fish and Chips with Yoghurt Tartare

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami