Oven Baked Fish and Chips

Servings: 4
Time: 1 hour

  • 4 potatoes
  • 2 tbsps vegetable oil
  • 1 package frozen fish fillets (400 g) thawed (sole, haddock, tilapia)
  • 1/2 cup flour
  • 1 egg, beaten
  • 1 cup dry bread crumbs
  • 1/4 tsp thyme
  • 1/4 tsp pepper
  • 1 tbsp vegetable oil



    For potatoes: peel or scrub potatoes. Cut into thick french fries and pat dry.
    Toss with oil and arrange in single layer on nonstick baking sheet or foil
    lined pan. Bake in 425 F oven for 40 minutes, turning after 20 minutes.

    For fish: Cut fish into serving size pieces. Pat dry. Place flour in shallow
    dish. Put the egg in another shallow dish. In a third dish, combine the breadcrumbs,
    thyme and pepper. Dip each fish piece into the flour to coat, then dip in egg, letting
    the excess drip off. Dip into the breadcrumb mixture, patting firmly onto fish.

    Brush baking sheet with oil and arrange fish in single layer on sheet. Bake for about
    10 minutes, turning fish halfway through or until fish flakes easily when tested with fork
    and potatoes are tender and golden. Serve with tartar sauce


    Comments: To make tartar sauce, mix a little relish with some mayonnaise.


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