Homemade Fish and Chips

Crispy panko-crumbed fish fillets served with oven-baked paprika-spiced chips and homemade tartare sauce. Healthier than takeaway and just as satisfying.

Ingredients

Fish

• 600 g flathead fillets (3–4 fillets) or any firm, white-fleshed fish
• 75 g plain flour
• 2 eggs, whisked
• 120 g panko breadcrumbs
• Oil for frying
• ½ tsp sea salt flakes
• 4 wedges lemon, to serve

Chips (fries)

• 1 kg potatoes, any variety
• 2 tbsp olive oil
• 1 tsp sweet paprika
• 1 tsp sea salt flakes
• ½ tsp freshly cracked black pepper

Tartare Sauce

• 375 g whole-egg mayonnaise
• 1 tbsp finely diced gherkins (dill pickles)
• 1 tbsp finely diced capers
• 1 tbsp finely diced red onion
• 1 tbsp finely chopped fresh dill
• 1 tbsp fresh lemon juice
• ½ tsp sea salt flakes
• ½ tsp freshly cracked black pepper

Method

1. Cut the fish into strips. Dredge the fish in the flour, then the egg, then the breadcrumbs. Use your hands to press the fish into the breadcrumbs well.

2. Preheat the oven to 220°C (200°C fan-forced). Cut the potatoes into wedges (approximately 8 from a large potato or 6 from a small potato).

3. Place the potatoes in a large baking dish, add the olive oil, paprika, salt and pepper. Use your hands to coat. Arrange the potatoes so the cut side lays flat on the tray. Cook for 25 minutes.

4. Turn the potatoes so the other cut side lays flat on the tray. Cook for another 20 minutes (use this time to cook the fish).

5. For the tartare sauce, combine all ingredients in a small bowl.

6. To fry the fish: Heat oil in a large, heavy-based frying pan over high heat. Once hot, add the fish and cook for 6–8 minutes until crispy and golden. Drain on paper towel and sprinkle with salt.

7. To oven-bake the fish: Preheat the oven to 220°C (200°C fan-forced). Drizzle the crumbed fish with 2–3 tablespoons of olive oil and bake for 12–14 minutes.

8. Serve the fish and chips with lemon wedges and tartare sauce.

Tips

• You can crumb the fish ahead of time and refrigerate for up to 3 days or freeze for up to 3 months. Thaw completely overnight in the fridge before use.
• The chips can be prepared ahead: peel and cut the potatoes, cover with water, and refrigerate for up to 24 hours. Dry with paper towel before use.
• To oven-bake fish from frozen: drizzle with olive oil and cook for 17–19 minutes at 220°C.