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The New Fish and Chips
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The new Fish and Chips

Oven baked quinoa crusted fish and chips with a low fat tartar sauce. This is the new healthy fish and chips.
Course Dinner
Cuisine American, English
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 618kcal
Author Debs

Ingredients

  • 10 baby potatoes
  • 2 Tbsp olive oil
  • 1 Tsbp chopped chives
  • sea salt & pepper
  • 2 cod fillets cut into chunks
  • 1/3 cup flour
  • 1/2 cup fat free buttermilk
  • 1/2 cup quinoa toasted and blended

Tartar Sauce

  • 1/2 cup non fat Greek yogurt
  • 1/2 cup low fat mayo
  • 4 gherkins
  • 1 Tbps capers
  • 1 Tbsp chopped dill
  • 1 tsp mustard powder

Instructions

  • Firstly toast the quinoa in a dry pan over a medium heat. Toast until the kernels are starting to brown. The kernels may start to pop a little. That’s totally fine.
  • Preheat the oven to 180c or 375f.
  • Boil the potatoes in well salted water until they are tender and cooked. Be careful to not over cook them.
  • Drain the potatoes off and place them on a large baking tray.
  • Using a drinking glass, flatten the potatoes so that they break open and have lots of fluffy edges that will go golden and crunchy.
  • Drizzle 2 Tbsp of olive oil over the potatoes and sprinkle with sea salt and pepper.
  • Roast in the oven for about 30 minutes until the edges are golden and crunchy.
  • While the potatoes are roasting, set out three bowls.
  • Working from left to right fill the bowls with 1/2 cup plain flour, the buttermilk and in the last bowl place the toasted blended quinoa.
  • Cut the cod or whatever white fish you will be cooking, into 4 chunks each. Total of 8 chunks.
  • Dip the fish in the flour, toss to coat, then dip in the buttermilk and coat with the quinoa.
  • Place the fish pieces in the oven on the same tray as the potatoes for the last 10 minutes of roasting.
  • To make the tartar sauce, just place all the sauce ingredients in a bowl and mix.