One-tray Fish and Chips
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We can all agree that fish and chips is an Australian classic. But sometimes, we just don’t have the energy to go down to our local pub to grab some. Not to mention, takeaway fish and chips can be expensive plus it’s not exactly the healthiest option around either. Luckily for you, it doesn’t have to be this way if you make the Aussie-favourite meal at home.
This one-tray wonder only takes less than 30 minutes of prep time and results in a satisfying dish that’s not too heavy or greasy. Serve with some fresh salad leaves on the side for an extra hit of nutrients or enjoy as is!
Here are the ingredients you need:
1. Four large (about 250 grams each) of Desiree potatoes
2. A tablespoon of olive oil
3. 35 grams of panko breadcrumbs
4. One lemon, rind finely grated
5. 50 grams of butter, melted
6. 500 grams of skinless flathead fillets
7. Half a cup of mayonnaise
8. 30 grams of small gherkins (cornichons), finely chopped and a teaspoon of juice reserved from the jar
9. Lemon wedges, to serve
10. Mixed salad leaves, to serve
Start by preheating the oven to 200 or 180 degrees Celsius, fan-forced. Then, line a large baking tray with baking paper.
Cut each potato into 8 long wedges before patting them dry with a paper towel. Transfer the potatoes in a bowl and drizzle them with olive oil. Toss until each piece is coated. Arrange them in a single layer on the prepared tray, sprinkle with salt, and pop them in the oven for about 30 minutes or until they reach a golden brown colour. Don’t forget to turn them halfway so that the wedges are cooked evenly!
Meanwhile, place the breadcrumbs, lemon rind, and butter in a medium-sized bowl. Mix the ingredients until combined. Coat the fish fillets in the breadcrumb mixture. Then, push the chips to one side of the tray so that you can arrange the fillets on the opposite side. Leave a small gap between each fillet.
Bake for 10 minutes or until the crumbs are crisp and golden and the fish fillets are cooked through. For the sauce, combine the mayonnaise, gherkins, and reserved juice in a small bowl. Divide the fish and chips among serving plates. Serve with lemon wedges, salad leaves, and pickle mayo. Bon appetit!
This one-tray wonder only takes less than 30 minutes of prep time and results in a satisfying dish that’s not too heavy or greasy. Serve with some fresh salad leaves on the side for an extra hit of nutrients or enjoy as is!
Source: Taste.com.au
Here are the ingredients you need:
1. Four large (about 250 grams each) of Desiree potatoes
2. A tablespoon of olive oil
3. 35 grams of panko breadcrumbs
4. One lemon, rind finely grated
5. 50 grams of butter, melted
6. 500 grams of skinless flathead fillets
7. Half a cup of mayonnaise
8. 30 grams of small gherkins (cornichons), finely chopped and a teaspoon of juice reserved from the jar
9. Lemon wedges, to serve
10. Mixed salad leaves, to serve
Start by preheating the oven to 200 or 180 degrees Celsius, fan-forced. Then, line a large baking tray with baking paper.
Cut each potato into 8 long wedges before patting them dry with a paper towel. Transfer the potatoes in a bowl and drizzle them with olive oil. Toss until each piece is coated. Arrange them in a single layer on the prepared tray, sprinkle with salt, and pop them in the oven for about 30 minutes or until they reach a golden brown colour. Don’t forget to turn them halfway so that the wedges are cooked evenly!
Meanwhile, place the breadcrumbs, lemon rind, and butter in a medium-sized bowl. Mix the ingredients until combined. Coat the fish fillets in the breadcrumb mixture. Then, push the chips to one side of the tray so that you can arrange the fillets on the opposite side. Leave a small gap between each fillet.
Bake for 10 minutes or until the crumbs are crisp and golden and the fish fillets are cooked through. For the sauce, combine the mayonnaise, gherkins, and reserved juice in a small bowl. Divide the fish and chips among serving plates. Serve with lemon wedges, salad leaves, and pickle mayo. Bon appetit!
