Tempura fish with chips and salad

Tempura fish with chips and salad

(2) Rate it

  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

Have dinner on the table super fast with clever shortcuts and this easy fish and chips recipe.

Featured in
Quick meals, Shortcuts


  • 500g bag frozen potato fries
  • 500g thick boneless white fish fillets (see note)
  • Vegetable oil, for shallow-frying
  • 150g sachet tempura batter mix
  • 3/4 cup iced water
  • 2 tablespoons French salad dressing
  • Lemon wedges, to serve


  • 100g baby salad leaves
  • 250g cherry tomatoes, halved
  • 2 Lebanese cucumbers, diced
  • 2 green onions, thinly sliced


  • Step 1
    Make salad Place baby salad leaves, tomato, cucumber and onion in a bowl. Toss to combine.
  • Step 2
    Preheat oven to 230°C/210°C fan-forced. Line a large baking tray with baking paper. Place fries, in a single layer, on prepared tray. Bake, turning halfway during cooking, for 20 minutes or until golden and crisp.
  • Step 3
    Meanwhile, pat fish dry with paper towel. Cut into 8 equal pieces. Pour vegetable oil into a large non-stick frying pan until 3cm-deep. Heat over medium-high heat. Place batter mix in a medium bowl. Slowly add iced water, whisking constantly until smooth. Dip fish into batter to coat, allowing excess batter to drain off. Cook fish, in batches, for 2 to 3 minutes each side or until golden and crisp. Drain on a wire rack over a baking tray.
  • Step 4
    Drizzle salad with salad dressing. Toss to combine. Serve fish with fries, salad and lemon wedges.

  • Low carb


  • 2545 kj


  • 24.8g

    Fat Total

  • 3.4g

    Saturated Fat

  • 8.5g


  • 32.8g


  • 73mg


  • 794mg


  • 60.4g

    Carbs (total)

All nutrition values are per serve


We used ling. You could use blue-eye or barramundi instead.

Shortcut: We used frozen chips instead of peeling and cutting potatoes.

  • Author: Annette Forrest
  • Image credit: Jeremy Simons
  • Publication: Super Food Ideas

Source: taste.com.au


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