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AuthorJanella
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If the fish you get is quite thick, you may need to pop it in the oven for  5 minutes to finish off the cooking. You can always skip the eggs and crumbs  and simply flour the fish for a lighter option. But sometimes, as I’m sure  you’ll agree, it’s nice to have it crumbed.

Yields1 Serving
Chips
 4 kipfler potatoes
 4 garlic cloves, unpeeled
 1–2 tbsp olive oil
 2 tsp sea salt cracked black pepper
Fish
 2 eggs
 ½ cup rice crumbs
 ½ cup brown rice flour
 2 x 150 g firm white fish fillets (such as wild barramundi, kingfish, red emperor or blue eye), skin off
 2 tbsp olive oil
 ½ tsp sea salt
 good-quality soy mayonnaise or Tahini Tartare (see page 148 JWK), to serve
1

Preheat your oven to 200°C.

2

For the chips, scrub clean the spuds, then chop them into small chunks on the diagonal. Place them on a baking tray with the garlic and coat with the oil and seasoning. Bake for 20 or so minutes, or until golden.

3

Meanwhile, for the fish, whisk the eggs in a large, shallow bowl and season. Place the rice crumbs in a similar bowl and the flour in a third bowl. Coat your fish in the flour – shaking off any excess– then dip in the egg and then finally coat in the crumbs.

4

Just before you take the potatoes out of the oven, cook the fish. Heat the oil in a frying pan over a high heat, add the fish, and cook until golden, about 2 minutes depending on the thickness, then flip. Cook for another 2 minutes. Season, then drain on paper towel. To test if the fish is cooked, run a small, sharp knife through the thickest part. It should go all the way through and the flesh should look opaque.

5

Serve the fish with the chips and a dollop of soy mayo or tartare sauce on the side.

Serves 2

Ingredients

Chips
 4 kipfler potatoes
 4 garlic cloves, unpeeled
 1–2 tbsp olive oil
 2 tsp sea salt cracked black pepper
Fish
 2 eggs
 ½ cup rice crumbs
 ½ cup brown rice flour
 2 x 150 g firm white fish fillets (such as wild barramundi, kingfish, red emperor or blue eye), skin off
 2 tbsp olive oil
 ½ tsp sea salt
 good-quality soy mayonnaise or Tahini Tartare (see page 148 JWK), to serve

Directions

1

Preheat your oven to 200°C.

2

For the chips, scrub clean the spuds, then chop them into small chunks on the diagonal. Place them on a baking tray with the garlic and coat with the oil and seasoning. Bake for 20 or so minutes, or until golden.

3

Meanwhile, for the fish, whisk the eggs in a large, shallow bowl and season. Place the rice crumbs in a similar bowl and the flour in a third bowl. Coat your fish in the flour – shaking off any excess– then dip in the egg and then finally coat in the crumbs.

4

Just before you take the potatoes out of the oven, cook the fish. Heat the oil in a frying pan over a high heat, add the fish, and cook until golden, about 2 minutes depending on the thickness, then flip. Cook for another 2 minutes. Season, then drain on paper towel. To test if the fish is cooked, run a small, sharp knife through the thickest part. It should go all the way through and the flesh should look opaque.

5

Serve the fish with the chips and a dollop of soy mayo or tartare sauce on the side.

Guilt-free Crumbed Fish and Chips (DF, GF)
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