This kid-friendly fish and chips recipe will delight even the fussiest of little folk at the dinner table. Coconut, garlic and mayonnaise mixed with mustard and dill has enough flavour to make them forget theres alsopotato chips on the plate.
The ingredient of Crunchy Coated Fish And Chips
- 1kg thick firm white fish fillets
- 2 3 cup panko breadcrumbs
- 1 2 cup cornflake crumbs
- 1 4 cup shredded coconut
- 2 tablespoons chopped fresh flat leaf parsley
- 1 tablespoon finely grated lemon rind
- 2 teaspoons garlic powder
- 1 3 cup plain flour
- 2 eggs
- olive oil cooking spray
- 170g packet plain salted potato chips
- 2 3 cup kewpie mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon wholegrain mustard
- 1 gherkin finely chopped
- 2 teaspoons chopped fresh dill leaves
The Instruction of crunchy coated fish and chips
- preheat oven to 180c 160c fan forced line a large baking tray with baking paper
- cut fish into 1cm x 8cm pieces
- combine panko breadcrumbs cornflake crumbs coconut parsley lemon rind and garlic powder in a bowl season with salt and pepper place flour in a shallow bowl whisk eggs in a separate bowl working 1 at a time dip fish pieces into flour shaking off excess dip in egg then toss in crumb mixture to coat place on prepared tray spray with oil bake for 10 to 15 minutes turning halfway during cooking until golden and cooked through
- meanwhile make easy tartare sauce combine mayonnaise lemon juice mustard gherkin and dill in a bowl season with salt and pepper
- serve fish with chips and tartare sauce
Nutritions of Crunchy Coated Fish And Chips
calories: 499 749 caloriescalories: 27 2 grams fat
calories: 5 1 grams saturated fat
calories: 28 grams carbohydrates
calories: n a
calories: n a
calories: 31 9 grams protein
calories: 151 milligrams cholesterol
calories: 620 milligrams sodium
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calories: nutritioninformation