A fresh take on fish and chips

MICHELLE BRIDGES

Last updated 12:11 22/08/2012

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Take away the fat from this traditional takeaway and enjoy the results.

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FISH AND CHIPS:

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NEED TO KNOW

Main ingredient	Fish
Type of dish	Low fat
Course	Main course
Cooking time	30 min - 1 hour
Serves/makes	2
Special options	Low fat

Deep-fried battered fish and chips... Taste: greasy. Nutritional value: questionable. After-effects: bloated, queasy tummy.

Baked fish with sweet potato chips... Taste, nutritional value and after-effects: sensational!

You can spice up this dish by adding herbs and spices to the breadcrumbs: try crushed dill seeds, fresh tarragon or fresh thyme.

olive oil spray

300g sweet potato, peeled

250g firm white fish fillets

1 tbsp plain flour

1 small egg, lightly beaten

¼ cup fresh breadcrumbs

sea salt (optional)

lemon wedges, to serve

2 large handfuls mixed salad leaves, to serve

1. Preheat oven to 220ºC. Line 2 baking trays with baking paper and lightly spray with oil.

2. Cut sweet potato into 1.5cm-thick slices. Cut slices into chips and place on prepared tray. Spray lightly with oil and bake for 30 minutes, turning occasionally.

3. Meanwhile, cut fish into 15cm x 5cm strips. Toss in flour, then dip in egg and coat with breadcrumbs. Place on second tray and place into oven with sweet potato. Bake fish for 5-10 minutes, depending on thickness.

Serve baked fish with chips, a pinch of salt, if desired, lemon wedges and mixed leaves.

Serves 2.

Recipe from Crunch Time Cookbook (Viking) by Michelle Bridges.

- Sunday Life

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