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Fish & Chips

Fish & Chips

By: Naomi Sherman

My father-in-law used to cook the most incredible yet simple meals for us on a cast-iron plate over a wood fire while we all worked on our bush block. His specialty was potatoes, sliced super thin on the spot using his pocketknife, cooked to perfection on that hot plate until they were crispy on the outside and soft in the middle. He would team them with freshly caught flathead fillets, dusted in seasoned flour and cooked in a light coating of butter. To this day, Pop’s Chips are the solution to anything that ails us.


Servings

4

Prep time

Cook time

Recipe


Ingredients

  • 4 large potatoes, washed
  • Olive oil spray
  • 1 cup plain flour
  • 1 tsp salt
  • ½ tsp pepper
  • 800g flathead fillets, skinned & boned
  • 1 tbsp olive oil
  • 1 tbsp butter

Method


  • Using a mandolin or sharp knife, cut the potatoes into very thin slices.
  • Heat a barbecue or air fryer. Lay the chips in a single layer and lightly spray with olive oil.
  • Heat a barbecue or air fryer. Lay the chips in a single layer and lightly spray with olive oil.
  • Meanwhile, place the flour and seasonings into a plastic bag. Add the fish and toss until coated.
  • In a large shallow pan, heat the oil and butter. Cook the fish until crusty on the outside and soft and flaky inside.
  • Serve with a lemon wedge and tartare.

  

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Naomi Sherman

Naomi Sherman

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