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!

  • 40 mins cooking
  • Serves 4
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  • 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


  • 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