Fish & Chips with lemon Aioli & Salad
Fish & Chips with lemon Aioli & Salad
Proper Crisps deliver real ingredients, hand-cooked crunch, and premium flavour. Learn more at propercrisps.com
Servings
1
Prep time
Cook time
Recipe
Ingredients
- 600g white fi sh fi llets
- Salt & pepper
- 150g Proper Crisps Marlborough Sea Salt, roughly crushed
- Zest 1 lemon
- ½ handful fresh parsley, finely chopped
- 3 tbsp plain flour
- 2 eggs, lightly whisked
- 1 tbsp olive oil
- 120g mesclun salad mix
- 125g cherry tomatoes, halved
- 1 telegraph cucumber, sliced
- 1 red onion, thinly sliced
- ½ cup mayonnaise
- Zest 1 lemon
- 2 tbsp lemon juice
- 1 clove garlic, crushed
Method
- Preheat the oven to 200°C.
- Pat the fi sh fillets dry with paper towels. Season both sides with salt and pepper
- In a shallow bowl, combine the crushed potato chips, lemon zest, and parsley. Mix well.
- Dust each fi sh fillet with fl our and then dip into the eggs, allowing any excess to drip off.
- Press the fish into the potato chip mixture, ensuring both sides are evenly coated.
- Place the coated fi sh in a shallow baking tray lined with baking paper.
- Lightly brush the top of the fi sh with olive oil. Bake for 12-15 mins or until the fish is cooked through and the coating is golden brown.
- In a small bowl, combine mayonnaise, lemon zest, lemon juice and garlic.
- In a large bowl, toss together the mixed salad greens, cherry tomatoes, cucumber and red onion.
- Arrange the fi sh on individual plates. Serve with salad and a side of lemon aioli for dipping.
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