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

Yields1 Serving

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.

 4 kipfler potatoes
 4 garlic cloves, unpeeled
 1–2 tbsp olive oil
 2 tsp sea salt cracked black pepper
 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

Preheat your oven to 200°C.


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.


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.


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.


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