Crispy Fish and Chips with Yoghurt Tartare
Oven-baked to golden perfection, this fish and chip dinner is undeniably satisfying with thick wedges of sweet potato and potato, tender panko-crumbed fish and a tangy yoghurt tartare. High-fives all round.
Recipe
1
Cook Potato Chips
Preheat oven to 200°C fan-forced. Cut potato and sweet potato into wedges. Place on a lined baking tray and sprinkle with garlic and herb mix. Drizzle with 20ml (1 tablespoon) oil and sprinkle with salt and pepper. Roast for 20 minutes or until potatoes are golden and almost tender. While the chips are cooking, continue with step 2.
2
Toast Breadcrumbs
Heat a frypan over medium heat and add panko breadcrumbs. Toast for 4–5 minutes or until golden in colour. Remove from heat.
3
Crumb Fish
Place fish, ½ the aioli, salt and pepper in a bowl and mix to combine. Press fish into toasted panko breadcrumbs and turn to coat. Set aside until the potatoes are ready.
4
Cook Fish
Once potatoes have roasted for 20 minutes, add fish to the tray and drizzle with 10ml (2 teaspoons) oil. Return tray to oven and cook for a further 13–15 minutes or until fish is cooked through. While the fish is cooking, make the yoghurt tartare.
5
Make Yoghurt Tartare
Roughly chop dill. Finely grate lemon zest. Place remaining aioli, dill, lemon zest and yoghurt in a bowl and mix well to combine. Season to taste with salt and pepper.
6
Plate Up
Cut lettuce into wedges, drizzle with remaining oil and season with salt and pepper. Cut lemon into wedges. Divide chips and fish between plates and serve with yoghurt tartare, lettuce and lemon wedges.