Sun, Surf and Fish & Chips

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Summer is coming and when I think of summer I think of sunny days, sandy beaches, picnics and Fish and Chips. We are so fortunate to live on the Gold Coast here in Australia where it is only the middle of Spring and can already enjoy the backyard pool and local beaches. We are quite spoilt in that respect and there is no denying the kids love it and makes for great family time.

Most Fish & Chips are not the healthiest let’s be honest, deep-fried batter and greasy chips whilst if we are out we may opt for the quick takeout but thought I’d share my homemade version which is oven baked and a whole lot less greasy contains less saturated fats and has a gluten-free crumb. Takes hardly no time and while its baking you can still enjoy the outdoors at home. Grab a beach towel and relax by the pool or picnic rug in your backyard and enjoy the great weather that we have been so blessed with.

Oven Baked Fish and Chips

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

4 Sebago potatoes or other floury variety peeled and cut into thick chips

1 tbs olive oil

Salt

4 pieces firm fish fillets cut into small fish finger pieces or can be left whole

3 eggs

1 cup polenta (cornmeal)

1 cup rice flour or other gluten-free flour eg. quinoa, buckwheat or coconut flours

1 tsp garlic powder

1 tsp salt

1 tsp pepper

1 tb olive oil or coconut oil

lemon wedges to serve

Homemade Tartare Sauce

1/2 cup organic mayonnaise or natural yoghurt

1 tsp lemon rind

1 tsp capers finely chopped

2 gherkins finely chopped

1 tb flat leaf parsley finely chopped

Directions

  1. Preheat oven to 200’c
  2. Prepare potatoes and toss in olive oil and season with salt (you can add some thyme or chilli salt if you desire)
  3. Place potatoes on a lined baking tray set a side
  4. In a bowl place eggs and gently whisk set aside
  5. In another bowl place polenta, flour, garlic powder and salt and pepper and mix to combine set a side
  6. Prepare fish and coat in egg wash mix then coat pieces in polenta mix
  7. Lay on a lined baking tray and repeat with all the fish pieces
  8. Coat the fish evenly with the olive oil
  9. Bake both the chips and the fish in the oven for 15mins, chips may need an extra 5 mins until golden and crunchy
  10. Serve with a homemade tartare sauce and generous squeeze of lemon

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