Recipe Ali Irvine

Serving size: Serves 4
Cuisine type: Asian, Modern Australian
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Easy recipes, Seafood

Real Living recipe for healthy fish and chips (panko and herb crumbed perch fillets with chunky potato rounds).

INGREDIENTS

1kg desiree potatoes, unpeeled & cut into 1cm rounds
Olive oil spray
750g boneless perch fillets, halved lengthways
Sea salt
Cracked black pepper
2 eggs, whisked
1½ cups panko breadcrumbs (Japanese breadcrumbs)
Handful of dill, chopped
1½ tsp sumac

To serve
Tartare sauce & lemon wedges
Simple green salad (optional)

Equipment
Sharp knife
Whisk
2 large non-stick baking trays
2 medium mixing bowls
Fork
Plate
Tongs
Paper towel

METHOD

Preheat oven to 230°C (210°C fan). Spray 1 baking tray liberally with olive oil spray and place potato rounds in single layer on top. Spray with olive oil and bake on top shelf for about 40 mins or until crisp and golden, turning once.

Meanwhile, combine panko crumbs and dill in second mixing bowl. Dry fish with paper towel, season with salt and pepper and coat in whisked egg. Press egg-coated fish fillet into breadcrumbs to coat. Place on plate and repeat with remaining fillets.

Spray second baking tray liberally with olive oil spray. Lay fish fillets onto tray in single layer and spray top of fillets with oil spray.

Transfer potatoes to lower shelf in oven. Heat grill to medium-high. Cook fish under grill for about 3 mins, until lightly golden. Turn fillets, spray with oil and cook for a further 3 mins until cooked through.

Serve Sprinkle potatoes with sumac, top with fish and serve with tartare sauce, lemon wedges and green salad, if desired. Yum!

Tip To save on washing up, serve your fish and chips the good old-fashioned way — wrapped in newspaper. Delicious!