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Fish And Chips

Fish and Chips (5 PTS recipe image
This streamlined version of Fish and Chips delivers all the comforting crunch and savory flavor of the pub classic without the deep fryer. Using a simple breadcrumb and paprika coating, the fish fillets become golden and crisp in the oven alongside hearty potato wedges. The dish balances the richness of the oil-coated crust with the bright, clean taste of the fish. It is a satisfying meal that works well for weeknight dinners or casual gatherings, offering a healthier alternative that doesn't compromise on texture or satisfaction.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 516.2
Description
This streamlined version of Fish and Chips delivers all the comforting crunch and savory flavor of the pub classic without the deep fryer. Using a simple breadcrumb and paprika coating, the fish fillets become golden and crisp in the oven alongside hearty potato wedges. The dish balances the richness of the oil-coated crust with the bright, clean taste of the fish. It is a satisfying meal that works well for weeknight dinners or casual gatherings, offering a healthier alternative that doesn't compromise on texture or satisfaction.
Ingredients
  • 20 ounce Baking potatoes
  • 1 tablespoon Vegetable oil
  • 1 teaspoon Vegetable oil
  • 3/4 teaspoon Paprika
  • 1/3 cup Dry bread crumbs
  • 2 teaspoon Dry bread crumbs
  • 3/4 teaspoon Salt
  • Pinch ground red pepper
  • 20 ounce Fillet of sole
Directions
  1. 1
    Preheat oven to 450&# 194;°F (230ðC). Spray a 15x10-inch jelly-roll pan with nonstick cooking spray.
  2. 2
    Wash and scrub baking potatoes. Cut potatoes into halves, then cut each half into 3 wedges.
  3. 3
    Place potato wedges in a medium bowl. Sprinkle with 1 teaspoon vegetable oil and 1/4 teaspoon paprika. Toss gently to coat evenly.
  4. 4
    Spread coated potato wedges in a single layer on one side of the prepared pan.
  5. 5
    Bake potatoes for 15 minutes, until just tender. Remove pan from oven but leave the oven on.
  6. 6
    In a shallow bowl or pie plate, combine dry bread crumbs, salt, ground red pepper, and the remaining 1/2 teaspoon paprika.
  7. 7
    Add the remaining 1 tablespoon vegetable oil to the breadcrumb mixture. Stir with a fork until crumbs are evenly moistened and clump slightly.
  8. 8
    Press fish fillets into the crumb mixture, one at a time, turning to coat both sides. Note that the fillets may not be completely coated.
  9. 9
    Place coated fish fillets in a single layer in the pan alongside the baking potatoes.
  10. 10
    Bake for 12 minutes, until fish flakes easily when tested with a fork and potatoes are browned and tender.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 516.2kcal
% Daily Value *
Total Fat 6.4g10%
Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 3827.1mg160%
Total Carbohydrate 102.6g35%
Dietary Fiber 12.9g52%
Sugars 4.2g
Protein 12.8g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure potatoes are cut into uniform sizes for even cooking.

If using frozen fish fillets, thaw completely and pat dry before coating to ensure the crumbs adhere properly.

For extra crispiness, you can place the pan on the top rack of the oven for the last 2-3 minutes of cooking, watching closely to prevent burning.

Serve immediately with lemon wedges and tartar sauce or mushy peas.

Keywords: fish, chips, potatoes, british, baked, healthy, crispy, sole, wedges, oven, dinner, easy, comfort food, paper bag, pub food, low fat, weeknight, vegetarian option
Read it online: https://www.chefs-mate.com/recipe/fish-and-chips-5-pts/