Crumbed fish and homemade chips

Crumbed fish and homemade chips

(3) Rate it

  • 0:20 Prep
  • 0:45 Cook
  • 4 Servings
  • Advanced

Start the weekend off with tasty home-style fish and chips.

Featured in
Main recipes, British recipes


  • 1.25kg brushed (sebago) potatoes, peeled, cut into thick chips
  • 3 tablespoons olive oil
  • 2 tablespoons plain flour
  • Salt & freshly ground pepper
  • 1 egg
  • 2 tablespoons milk
  • 2 cups fresh breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 700g barramundi fillets, cut into 4 serving portions
  • 1 bunch broccolini, ends trimmed
  • 2 carrots, cut into short, thick sticks
  • Lemon wedges, to serve


  • Step 1
    Preheat oven to 220°C. Line a large oven tray with non-stick baking paper. Toss the potatoes in half of the oil and salt. Spread in a single layer on the lined tray. Bake for 40-45 minutes, turning once, until chips are golden brown.
  • Step 2
    Meanwhile, season the flour. Whisk egg and milk together in a shallow dish. Combine breadcrumbs and parsley in a shallow dish. Coat fish pieces in flour, shaking off excess, then coat in egg and breadcrumbs. Place on a plate.
  • Step 3
    Heat remaining oil in a large non-stick frying pan over medium-high heat. Add fish and reduce heat to medium. Cook for 3-4 minutes each side or until fish is cooked. Steam broccollini and carrots.
  • Step 4
    Serve the crumbed fish with the chips, steamed vegetables and lemon.

  • Low carb


  • 2440 kj


  • 18g

    Fat Total

  • 3g

    Saturated Fat

  • 59g

    Carbs (total)

All nutrition values are per serve
  • Author: Alison Roberts
  • Image credit: Louise Lister
  • Publication: Fresh Living



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