Crisp 'n Dry's Hot and Spicy Fish and Chips
For all those who automatically think of fish and chips when they hear the magic words Fish Supper, try this Crisp ‘n Dry spicy, zesty version with a deliciously cooling yogurt dip. The right oil makes all the difference.
Skill level
Preparation
10minutes
Cooking time
40minutes
Ingredients
Serves 2
- 1 tbsp Crisp ‘n Dry rapeseed oil
- 2 large potatoes (500g), scrubbed and cut into thick-cut chips
- 1 egg white
- 40g panko breadcrumbs
- 2 x 150g haddock or cod loin fillets
- ¼ tsp dried chilli flakes
- ¼ tsp cumin seeds
- 2 tbsp 0% fat Greek yogurt
- 5cm piece of cucumber, finely chopped
- 2 tbsp fresh coriander, finely chopped
Method
- Preheat the oven to 210°C, Gas Mark 7.
- Pour the Crisp ‘n Dry rapeseed oil into a large bowl and add the potato chips, tossing them to coat. Spread them evenly onto a non-stick baking sheet and roast for 20 minutes.
- Lightly beat the egg white in a shallow bowl. Sprinkle the breadcrumbs onto a plate. Dip the fish fillets into the egg white and coat in the breadcrumbs.
- Place the coated fish onto the baking sheet next to the chips. Sprinkle the chilli flakes and cumin seeds on top and season with salt and pepper. Roast for a further 15 minutes.
- While the fish is cooking, mix together the yogurt, cucumber and coriander. Serve with the cooked fish and chips.
Recipe supplied by Crisp ‘n Dry
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