Fish and chips
Fish and chips
Ingredients
- 5 slices wholegrain bread, crusts removed
- flour, for dusting
- 2 egg whites, lightly beaten
- 4 firm white fish fillets, trimmed with bones removed
- 4 medium potatoes, skin on, cut into wedges
- salt and cracked black pepper
- 1/2 cup (140g) Tamar Valley Greek Style Yoghurt
- 1 tbsp chopped dill
- 1 tbsp chopped flat-leaf parsley
- lemon wedges, to serve
Instructions
- 1
Preheat oven to 180°C. Place the bread in a food processor and process until finely crumbed. Transfer to a large plate.
- 2
Place the flour and egg white in separate bowls. Dust the fish, one at a time, in the flour, dip into the egg white, then roll in the breadcrumbs. Place fish on a baking tray lined with non-stick baking paper. Cover and refrigerate until required.
- 3
Meanwhile place the potato on a baking tray lined with non-stick paper and spray with olive oil spray. Sprinkle with a little salt and pepper. Cook for 15-20 minutes. Toss and return to the oven until golden and cooked through.
15 min - 4
Combine the yoghurt, dill and parsley and refrigerate until needed.
- 5
Place the fish on a baking tray lined with non-stick baking paper and place in the oven with the wedges. Bake for 10-15 minutes or until golden and fish flakes easily when tested with a fork in the thickest part. Serve immediately with the yoghurt dip and lemon wedges.
10 min