Hot and Spicy Fish and Chips

Hot and Spicy Fish and Chips

Fish and chips is a wonderfully traditional dish to have at home. Why not give it an extra twist with this special recipe?


1 tbsp Crisp ‘n Dry vegetable oil
2 large potatoes (500g), scrubbed and cut into thick-cut chips
1 egg white
40g panko breadcrumbs
2 x 150g haddock or cod loin fillets
¼ tsp dried chilli flakes
¼  tsp cumin seeds
2 tbsp 0% fat Greek yogurt
5cm piece of cucumber, finely chopped
2 tbsp chopped fresh coriander

Step 1

Preheat the oven to 210°C, fan oven 190°C, Gas Mark 7.

Step 2

Pour the Crisp ‘n Dry vegetable oil into a large bowl and add the potato chips, tossing them to coat. Spread them evenly onto a non-stick baking sheet and roast for 20 minutes.

Step 3

Lightly beat the egg white in a shallow bowl. Sprinkle the breadcrumbs onto a plate. Dip the fish fillets into the egg white and coat in the breadcrumbs.

Step 4

Place the coated fish onto the baking sheet next to the chips. Sprinkle the chilli flakes and cumin seeds on top and season with salt and pepper. Roast for a further 15 minutes.

Step 5

While the fish is cooking, mix together the yogurt, cucumber and coriander. Serve with the cooked fish and chips.


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