Rosemary Crusted Fish And Chips Recipe

Name: Rosemary Crusted Fish And Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None large egg whites; 1/4 cup all-purpose flour; 1/2 cup corn flakes, crushed; 1/2 cup dried breadcrumbs; 1 tbsp finely chopped fresh rosemary leaves; 23 oz thick firm white boneless fish fillets, cut into 3/4 inch fingers; 2 None large potatoes; 1 lb sweet potato, peeled, cut into 1/3 inch thick French fries; 2 None medium tomatoes, havled; 2/3 cup low-fat yogurt; 2 tbsp drained capers, finely chopped; 1 None pickle, finely chopped; 1 None spring onion, finely chopped; None None lemon wedges, to serve

Servings: persons

3 None large egg whites
1/4 cup all-purpose flour
1/2 cup corn flakes, crushed
1/2 cup dried breadcrumbs
1 tbsp finely chopped fresh rosemary leaves
23 oz thick firm white boneless fish fillets, cut into 3/4 inch fingers
2 None large potatoes
1 lb sweet potato, peeled, cut into 1/3 inch thick French fries
2 None medium tomatoes, havled
2/3 cup low-fat yogurt
2 tbsp drained capers, finely chopped
1 None pickle, finely chopped
1 None spring onion, finely chopped
None None lemon wedges, to serve

1
Whisk egg whites in a shallow bowl. Place flour on a plate. Combine corn flakes, breadcrumbs and rosemary on a separate plate. Dust fish with flour, shaking off excess. Dip in egg white then in crumb mixture to coat evenly. Place on a plate. Cover with plastic wrap and chill for 15 mins.
2
Preheat oven to 425u00b0F. Pierce potatoes all over with a skewer. Place in a microwave-safe bowl, cover with a damp paper towel and microwave on HIGH (100%) for 4 mins, or until just tender. Let cool slightly then peel. Cut into 1/3 inch thick French fries. Microwave sweet potato on HIGH (100%) for 3 mins, or until just tender. Place potatoes and sweet potatoes in a roasting pan. Coat with oil and season. Bake for 20 mins, or until golden and tender.
3
Meanwhile, line a baking tray with parchment paper. Place fish and tomatoes on prepared tray. Coat with oil and bake for 10-12 mins, or until golden and cooked to your liking.
4
Combine yogurt, capers, pickle and onion in a small bowl. Season. Serve fish with French fries, tomatoes, yogurt sauce and lemon wedges.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 None large egg whites, 1/4 cup all-purpose flour, 1/2 cup corn flakes, crushed, 1/2 cup dried breadcrumbs, and more.

Yes, Rosemary Crusted Fish And Chips falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Crusted Fish And Chips

How did you like this recipe?

Frequently Asked Questions