Who doesn’t love good old fish and chips? This is my healthier version of fish and chips which we love and is great for the kids too. The fish and chips are oven baked and still crispy like the fattening fried fish and chips you buy

When I make this for the whole family I keep the fillets of fish whole for us & cut it into bite size pieces for the twins so they look like fish fingers. I usually make a big batch and freeze some before cooking them so I have healthy frozen fish fingers for the kids on hand.

What you’ll need (for 8-10 fish fingers/bites)

1 large boneless fillet of snapper or any other white fish you like
1 slice day old wholemeal bread
1/4 cup of raw quinoa
1 tsp lemon zest
1 tbsp chopped italian flat leaf parsley
1 egg

For the chips

2 large potatoes
Sprinkle of dried oregano
Sprinkle dried rosemary
Sprinkle of pepper
Sprinkle dried garlic
1 tbsp coconut oil

For the “tartare” sauce

3 tbsp natural yoghurt
2 tsp pasta sauce or passata
1 tbsp lemon juice
Salt and Pepper (for the adults)

How to

– Pre heat the oven to 180 degrees C
– Wash the potatoes and chop them into slices like wedges
– Put the potatoes in a bowl of water and in the microwave for 5 minutes
– In a food processor or blender add bread, quinoa, parsley and lemon zest and blend until it forms crumbs
– Check for bones and chop the fish into bite size pieces
– Whisk egg in a bowl
– Dip the fish into the egg and then into the crumbs coating them completely
– Drain the potatoes and toss in the oil, oregano, garlic, rosemary and pepper
– Put the fish and chips on a baking tray lined with baking paper and put in the oven for 15 minutes
– Turn the chips and fish over and return to the oven for a further 5 minutes
– Mix all sauce ingredients in a bowl and serve with lemon wedges, side salad and salt and pepper and enjoy


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