Name: Marinated crispy fish strips with oven-baked chips
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/4 cup mayonnaise; 2 tablespoon lemon juice; 1 tablespoon whole grain mustard; 1/2 teaspoon celery salt; 3 or 4 firm white fish fillets (approx. 400-500g); 3 or 4 Agria potatoes, scrubbed and cut into even-sized wedges; 1 teaspoon all-purpose seasoning; 2 cup panko breadcrumbs; 1 teaspoon sesame seeds; 1 tablespoon capers, chopped; 1 tablespoon parsley, chopped; 1/2 small red onion, finely diced; 1 tablespoon olive oil; 1 lemon, cut into wedges, to serve; spray oil

Marinated crispy fish strips with oven-baked chips

This crispy fish strips with oven-baked chips recipe is perfect for the whole family to enjoy for a delicious and easy midweek meal. Or try for a Friday night fish and chips alternative!

Serves 4

Cook

40M

Ingredients

1/4 cup mayonnaise

2 tablespoon lemon juice

1 tablespoon whole grain mustard

1/2 teaspoon celery salt

3 or 4 firm white fish fillets (approx. 400-500g)

3 or 4 Agria potatoes, scrubbed and cut into even-sized wedges

1 teaspoon all-purpose seasoning

2 cup panko breadcrumbs

1 teaspoon sesame seeds

1 tablespoon capers, chopped

1 tablespoon parsley, chopped

1/2 small red onion, finely diced

1 tablespoon olive oil

1 lemon, cut into wedges, to serve

spray oil

Method

1.Pre-heat the oven to 185ºC. Line 2 large shallow roasting dishes with baking paper.

2.Combine the mayonnaise, lemon juice, mustard and celery salt and mix well. Cut the fish into even-sized strips and marinate in the mustard mayonnaise for at least 15 minutes or up to 1 hour.

3.Arrange the potato wedges on one of the lined trays and spray with oil. Sprinkle with seasoning. Bake for 20-30 minutes until golden and tender.

4.Combine the panko crumbs with sesame seeds and place in a large, flat dish. Dredge each fish fillet in the crumbs until well coated.

5.Arrange the fish on the lined baking tray and spray with oil. Bake for 6-8 minutes then turn and repeat with the spray oil, cooking until the fish is tender and opaque.

6.Mix the chopped capers, parsley, and red onion together with a little olive oil and sprinkle over the cooked fish. Serve with the lemon wedges.

Try different crumb coatings for a change; add finely grated Parmesan or polenta to your panko or make fresh breadcrumbs with wholemeal bread. -Per serve: Energy: 748kcal, 3132kj Protein: 45g Fat: 24g Saturated fat: 3.9g Cholesterol: 93mg Carbohydrate: 81g Fibre: 8.5g Sodium: 1293mg

Note

Women's Weekly Food

Ingredients

Method

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