As a working mother of two toddlers, it can be incredibly tempting to get takeouts instead of cooking a proper meal at home. This breaded fish and chips recipe is a crowd-pleaser, and what I would go for when the going gets busy. I make this often because my kids don’t take much meat or vegetables. Potato wedges are a way I can get them to eat potatoes. Root vegetables are better than no vegetables at all, right? I also learned that it’s not difficult to make wedges and so I no longer buy frozen French fries.
2 Russet potatoes, peeled and cut into thick wedges
3 tsp garlic salt
Olive oil, to brush over the potatoes
2 medium-sized garoupa, cod or salmon fillets, each cut into 4 pieces
A dash of black pepper
3 tbsp potato starch
1 egg, beaten
8 tbsp panko (Japanese breadcrumbs)
½ cup vegetable oil, for pan-frying fillets
1 lemon, cut into wedges
Ketchup or mayonnaise, for serving
Make the chips
1. Season the potatoes with 1 tsp garlic salt and brush them over with some olive oil.
2. Cook them in an air fryer at 200°C for 18min, or deep-fry them.
Cook the fish
1. Season fish fillets with 2 tsp garlic salt and black pepper.
2. Coat them lightly with potato starch. Dip into egg wash, then coat evenly with panko.
3. Heat vegetable oil in a frying pan and pan-fry the fillets for about 3-4 minutes each side until golden.
Serve fish and chips with lemon wedges and ketchup or mayonnaise.
To coat the fish evenly with potato starch, spread the starch on a plate, then pat both sides of the fish onto it.