Healthy Fish and Chips (serves 2)
- 50g stale wholemeal bread or gluten free bread, crusts removed
- Zest of 1 lemon
- 1 tablespoon dill, chopped
- 1 tablespoon chives, chopped
- 1 tablespoon flat leaf parsley, chopped
- 500g firm white fish fillets
- ¼ cup wholemeal flour or gluten-free bread
- 1 egg, lightly beaten
- 2 tablespoons olive oil
- 1 Kumara washed
- Olive oil
Directions for the chips;
Preheat the oven to 200 degrees C and boil a large pan of water with a little salt.
While the water is heating up, slice the kumara into fat chips and drizzle some olive oil into a large baking try or pan. (You can leave the skins for extra health benefits!)
Once the water is boiling, place the kumara gently in, bring back to the boil and cook for 10 minutes with a lid half covering the pan. Half way through cooking, place the baking tray in the oven to heat up the olive oil.
When the kumara are cooked, drain them, place the lid back on the pan and shake the kumara a little too rough up the edges. This is what will make them crispy. Tip them into the hot baking tray, give them a shake and spread them out evenly and bake in the oven for 45-50 minutes until golden brown and crispy. Turn once during cooking.
Directions for the fish;
Place bread into the bowl of a food processor and process until coarse breadcrumbs. Add lemon zest and herbs and pulse to combine. Transfer breadcrumbs to a plate. Place flour and egg into shallow bowls.
Slice fish into thin 10cm slices, dip into flour, then egg and finally herbed breadcrumbs and coat well. Fry in a large frying pan over medium high heat for 2-3 minutes on each side until crisp and golden. Drain on absorbent paper.
Serve fish fingers with the kumara chips, green salad and a lemon wedge. Enjoy!