Not just a dish for Fridays – this healthier version of our much-loved fish and chips can be made easily at home any day of the week, and you won’t need to dig out your deep-fat fryer as everything is baked in the oven.
Ingredients (serves 2)
• 1 large sweet potato, peeled and Cut into 1/4-inch wide thin sticks
• 3 tablespoons corn flour
• 1/4 cup rapeseed oil
• 1 teaspoon garlic granules
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
For the fish
• 260g skinless, boneless cod fillets (certified sustainable)
• 4 tablespoons plain flour
• 1 large egg, beaten
• 60g panko breadcrumbs
• Zest of 1 lemon
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• 1 teaspoon dried oregano
• Pinch of salt
• Dash of freshly ground black pepper
For the tartar sauce
• 200ml mayonnaise
• 1 small shallot, finely chopped
• 1 tablespoon mild hotdog mustard
• 3 tablespoons capers, drained and chopped
• 3 tablespoons gherkins, drained and chopped
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper, to taste.
Preheat your oven to 200C/400F/Gas 6 and line a large baking sheet with parchment paper.
Cut the fish into pieces a couple of bites big and season with salt and pepper.
Add the lemon zest, garlic powder, paprika, oregano, salt and pepper to the breadcrumbs and mix well.
Set up your assemble line with three bowls, one for flour, the second for the beaten egg and the third for the breadcrumb mixture.
Toss each piece of fish in the flour and shake off any excess. Next, dip it into the beaten egg and let any extra drip back into the bowl.
Finally coat the fish with the breadcrumb mixture. When all the fish has been covered in breadcrumbs lay it on a plate, cover loosely with foil and put in the fridge until you are ready to bake it.
Put the sweet potato chips in a large zip lock bag, sprinkle over the corn flour, seal and shake to coat the chips.
Tip the potatoes into a sieve and shake off extra corn starch.
Put the chips back into the bowl and add the oil, garlic, smoked paprika, salt and black pepper and mix well.
Place the chips onto the baking sheet, but don’t let them touch or they won’t come out crispy. Bake for 25-30 minutes, turning over half way.
Put your fish onto a lined baking tray and drizzle with oil. When your chips have been cooking for 15 minutes and you have turned them over, put your fish into the oven to bake.
After 6 minutes check that the fish is cooked through, it should flake easily, if it is not cooked return it to the oven for another 1-2 minutes until golden brown.
Don’t overcook the fish as it will be dry. Remove from the oven and keep to one side, covered with foil.
When the chips have finished cooking, turn the oven off, leave the door open very slightly to let the steam out and keep the chips inside as the oven cools down for 20-30 minutes.
This will make the chips even crispier.
Mix all of the tartar sauce ingredients together in a bowl, taste and adjust the seasoning if necessary.
Serve the fish and chips with a dollop of tartar, a lemon cheek and some chopped parsley sprinkled over.