Fish & Chips


  • Wedges to serve, make as per accompanying recipe
  • 1/2 cup plain flour
  • 1 egg, lightly beaten
  • 2 cups of panko or wholegrain breadcrumbs (use quinoa flakes for GF)
  • 1/4 cup of grated parmesan
  • 700g of firm white fish fillets, cut in 2cm wide strips
  • 8 cups of mixed green salad, to serve
  • Lemon wedges, to serve


  • Preheat oven to 200deg.
  • Prepare and cook wedges as per accompanying wedges recipe.
  • Line up 3 small bowls. Place flour in one bowl (can season with salt and pepper if preferred) and lightly beaten egg in another bowl. In the third bowl, add the breadcrumbs and Parmesan, combine.
  • Dip each piece of fish into the flour, then egg, then breadcrumbs. Place onto a lined baking tray and spray fish with oil to help cook and crisp up.
  • Bake the fish for 10-15 minutes or until it is golden and cooked through.
  • Serve fish & chips with a generous salad and lemon wedges.

Gluten Free adaptable:
Replace flour with almond meal or gluten free flour.
Use quinoa flakes for crumb.

FODMAP adaptable:
Follow same steps as Gluten Free adaptation.
Choose low FODMAP salad ingredients (e.g lettuce, carrot, tomato, cucumber).