Fish & Chips

Homemade fish and chips made with crispy seasoned potato chips and golden panko-crusted white fish. Lightly baked or air-fried with olive oil, lemon zest, paprika, garlic and herbs, it is fresh, crunchy and comforting without feeling too heavy.

SERVES 4

TIME: 30 MINS

~ 560 calories per serve

~ 38g protein per serve

Ingredients

For the Chips:

4 medium potatoes

1 ½ tbsp olive oil

1 tsp sea salt

½ tsp cracked black pepper

½ tsp paprika

½ tsp garlic powder

1 tbsp fresh rosemary or parsley, finely chopped

For the Fish:

4 firm white fish fillets, such as snapper, barramundi, cod, hoki or flathead

1 egg, whisked

½ cup wholemeal flour, plain flour or almond meal

1 cup panko breadcrumbs

1 tsp lemon zest

½ tsp garlic powder

½ tsp paprika

Salt and pepper, to taste

Olive oil spray or a light drizzle of olive oil

Method

Preheat the oven to 220°C. Line two baking trays with baking paper.

Place the potato wedges on one tray. Drizzle with olive oil, then sprinkle over the salt, pepper, paprika, garlic powder and herbs. Toss well, spread into a single layer and bake for 35–40 minutes, turning halfway, until golden and crisp at the edges.

Meanwhile, prepare the fish. Pat the fillets dry with paper towel. Place the flour or almond meal in one shallow bowl, the whisked egg in another, and the panko breadcrumbs in a third. Stir the lemon zest, garlic powder, paprika, salt and pepper through the breadcrumbs.

Coat each fish fillet lightly in flour, dip into the egg, then press into the seasoned breadcrumbs until evenly coated. Place on the second tray and lightly spray or drizzle with olive oil.

Bake the fish for 12–16 minutes, depending on thickness, until golden and cooked through. The fish should flake easily with a fork.

To make the tartare, mix the Greek yoghurt, pickles, capers, Dijon, lemon juice and herbs in a small bowl. Season to taste.

Serve the fish with the golden chips, yoghurt tartare, lemon wedges and a fresh green salad.

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Why This Fish and Chips Recipe Works

This fish and chips recipe swaps deep-frying for a lighter, oven-baked or air-fried method, without losing any of the crunch. The potatoes turn golden and crispy on the outside while staying fluffy inside, and the panko-crusted fish fillets bake up crunchy and flaky in the same amount of time. If you love comforting, crowd-pleasing dinners, our Salt and Pepper Tofu is another easy weeknight favourite worth trying.

Tips for the Best Fish and Chips

• Cut the potatoes into even-sized chips so they cook at the same rate and crisp up evenly in the oven or air fryer.
• Pat the fish fillets dry before crumbing so the panko coating sticks properly and turns golden and crunchy.
• Use a wire rack on your baking tray so hot air circulates underneath the chips and fish, giving you an extra-crispy finish.
• Season the chips with salt as soon as they come out of the oven, while they are still hot, so it sticks better.

Storage and Reheating

Leftover fish and chips can be stored in an airtight container in the fridge for up to two days. To reheat, spread the chips and fish out on a baking tray and warm in a hot oven or air fryer for a few minutes until crisp again, rather than using the microwave, which will make everything soft and soggy. This fish and chips recipe is best enjoyed fresh, but reheated leftovers still make a great lunch the next day.

Serving Suggestions

Serve this fish and chips with a wedge of lemon, a spoonful of tartare sauce and a simple side salad or mushy peas for a classic pub-style dinner at home. It also pairs well with a light coleslaw if you want to add some crunch and freshness to the plate. However you serve it, this recipe is a lighter take on a takeaway favourite that the whole family will enjoy.