Nadia’s fish n’ chips
MasterChef NZ winner, Nadia Lim, creates a healthier version of this Friday night favourite
SERVES4
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
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Method
To make chips
- Preheat oven to 200ºC
- Put flour, salt, pepper and turmeric powder in a plastic bag. Add potato chips and shake around in the bag to coat the chips well
- Lay chips out in a single layer on a baking tray lined with baking paper. Drizzle with olive oil and toss
- Bake in the oven for 45 minutes - 1 hour until golden and crispy!
To make fish
- Mix flour with salt and pepper in a flat dish. Dip a fish fillet in flour to coat (lightly shake off excess), then dip in beaten egg, and then coat in the breadcrumbs. Repeat for all fish fillets
- Heat oil in a fry pan and cook fish fillets (two at a time as you don’t want to overcrowd the pan) for a couple of minutes each side until golden
To make salad
- Using a vegetable peeler, peel carrot and cucumber into ribbons (but stop when you get to the core so you don’t get the seeds)
- Mix the lemon juice, yoghurt, and oil together and toss with all the salad veges just before serving
To serve
- Place chips in a cone made from baking paper(roll one end of a rectangular piece of baking paper up into a cone shape and secure with cellotape or staple together)
- Put fish on a plate, with a good helping of salad, some chips, and tomato sauce
- 4medium potatoes, peeled, cut into chips or wedges
- ⅓ cupflour
- freshly ground pepper
- 1 tspturmeric powder
- olive oil , lightly drizzle
- 600 gfillets white fish , eg. terakihi, hoki, snapper, gurnard
- ⅓ cupflour
- black pepper to taste
- 1egg, beaten
- ¾ cuppanko bread crumbs
- 2 tbspcanola oil
- 1carrot, peeled
- 1telegraph cucumber
- ¼red cabbage, very finely shredded
- 1lemon, juiced
- 2 tbspgreek yoghurt, reduced-fat
- 1 tbspolive oil
Per serve
- Energy2168kJ
- Total Fat18g
- Saturated Fat2.9g
- Total Carbohydrate54g
- Dietary Fibre6g
- Sodium416mg
Method
To make chips
- Preheat oven to 200ºC
- Put flour, salt, pepper and turmeric powder in a plastic bag. Add potato chips and shake around in the bag to coat the chips well
- Lay chips out in a single layer on a baking tray lined with baking paper. Drizzle with olive oil and toss
- Bake in the oven for 45 minutes - 1 hour until golden and crispy!
To make fish
- Mix flour with salt and pepper in a flat dish. Dip a fish fillet in flour to coat (lightly shake off excess), then dip in beaten egg, and then coat in the breadcrumbs. Repeat for all fish fillets
- Heat oil in a fry pan and cook fish fillets (two at a time as you don’t want to overcrowd the pan) for a couple of minutes each side until golden
To make salad
- Using a vegetable peeler, peel carrot and cucumber into ribbons (but stop when you get to the core so you don’t get the seeds)
- Mix the lemon juice, yoghurt, and oil together and toss with all the salad veges just before serving
To serve
- Place chips in a cone made from baking paper(roll one end of a rectangular piece of baking paper up into a cone shape and secure with cellotape or staple together)
- Put fish on a plate, with a good helping of salad, some chips, and tomato sauce
Ingredients
- 4medium potatoes, peeled, cut into chips or wedges
- ⅓ cupflour
- freshly ground pepper
- 1 tspturmeric powder
- olive oil , lightly drizzle
- 600 gfillets white fish , eg. terakihi, hoki, snapper, gurnard
- ⅓ cupflour
- black pepper to taste
- 1egg, beaten
- ¾ cuppanko bread crumbs
- 2 tbspcanola oil
- 1carrot, peeled
- 1telegraph cucumber
- ¼red cabbage, very finely shredded
- 1lemon, juiced
- 2 tbspgreek yoghurt, reduced-fat
- 1 tbspolive oil
Ingredients
- 4medium potatoes, peeled, cut into chips or wedges
- ⅓ cupflour
- freshly ground pepper
- 1 tspturmeric powder
- olive oil , lightly drizzle
- 600 gfillets white fish , eg. terakihi, hoki, snapper, gurnard
- ⅓ cupflour
- black pepper to taste
- 1egg, beaten
- ¾ cuppanko bread crumbs
- 2 tbspcanola oil
- 1carrot, peeled
- 1telegraph cucumber
- ¼red cabbage, very finely shredded
- 1lemon, juiced
- 2 tbspgreek yoghurt, reduced-fat
- 1 tbspolive oil
Nutrition Facts
Per serve
- Energy2168kJ
- Total Fat18g
- Saturated Fat2.9g
- Total Carbohydrate54g
- Dietary Fibre6g
- Sodium416mg
Method
To make chips
- Preheat oven to 200ºC
- Put flour, salt, pepper and turmeric powder in a plastic bag. Add potato chips and shake around in the bag to coat the chips well
- Lay chips out in a single layer on a baking tray lined with baking paper. Drizzle with olive oil and toss
- Bake in the oven for 45 minutes - 1 hour until golden and crispy!
To make fish
- Mix flour with salt and pepper in a flat dish. Dip a fish fillet in flour to coat (lightly shake off excess), then dip in beaten egg, and then coat in the breadcrumbs. Repeat for all fish fillets
- Heat oil in a fry pan and cook fish fillets (two at a time as you don’t want to overcrowd the pan) for a couple of minutes each side until golden
To make salad
- Using a vegetable peeler, peel carrot and cucumber into ribbons (but stop when you get to the core so you don’t get the seeds)
- Mix the lemon juice, yoghurt, and oil together and toss with all the salad veges just before serving
To serve
- Place chips in a cone made from baking paper(roll one end of a rectangular piece of baking paper up into a cone shape and secure with cellotape or staple together)
- Put fish on a plate, with a good helping of salad, some chips, and tomato sauce
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