Easter is nearly here so here’s a quick and healthy fish and chips recipe for you on Good Friday. Be safe, enjoy and don’t forget moderation is the key with the Easter Eggs:) HAPPY EASTER
Preparation time: 12 minutes
Cooking time: 30 minutes
750g kipfler potatoes, washed
olive oil spray
4 skinless and boneless white fish fillets
½ cup rice crumbs
sea salt and pepper, to taste
lemon wedges, to serve
- Pre-heat oven to 200ºC. Place potatoes in a large saucepan of water and bring to the boil. Cook for 12 minutes then drain well.
- Place onto a baking tray lined with baking paper and spray well with oil and season with salt. Cook for 10 minutes.
- While chips are cooking, dip fish fillets in egg then coat in rice crumbs. Season with salt and pepper and place on a tray lined with baking paper.
- Reduce oven temperature to 180ºC and add fish. Cook for 15 minutes. Serve with chips, lemon wedges and salad.