Preview
Baked Fish and (Parsnip) Chips
15 min
Prep Time20 min
Cook Time35 min
Total TimeA healthier version of the classic pub dish, this crispy oven-baked fish and (parsnip) chips will blow your mind. With no messy deep frying needed, easy clean up is a bonus too!
Ingredients (2 servings)
MetricImperial
Parsnip chips
1 large parsnip
1 tbsp olive oil
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
Fish
300g white fish fillets
80g panko crumbs
1 egg, beaten
40g corn starch
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
Parsnip chips
- Preheat oven to 420ºF / 220ºC.
- Peel and cut parsnip into 0.5 inch thick chips. Discard the core.
- Prepare a baking tray lined with aluminum foil and lightly greased.
- Toss parsnip chips with oil, garlic powder, salt and pepper in a large mixing bowl.
- Transfer to lined baking tray. Make sure they are spread out and not touching each other.
- Bake for 10 minutes, flip, then bake for another 10 minutes.
Fish
- Preheat oven to 420ºF / 220ºC.
- Cut fish into 4 inch pieces if the fillets are too big. Pat them dry with paper towels.
- Prepare a baking tray lined with aluminum foil and lightly greased.
- Prepare 3 bowls. Put corn starch in the first one, beaten egg in the second one, and panko crumbs, garlic powder, salt and pepper in the third one.
- Dip a piece of fish in the corn starch, then in the egg, then finally in the panko mixture. Transfer to lined baking tray. Repeat for the rest of the fish.
- Bake for 15 minutes or until golden brown.
- Serve immediately with chips and your favorite dipping sauce. Enjoy!
Notes
- You can bake the chips and the fish together if you have two baking trays.
- I used ling fillet but any white fish will work for this recipe.
- This recipe does not store well and is best enjoyed immediately!
- Serve this with your favorite dipping sauce. I made a healthy tar tar sauce with Greek yogurt, diced pickles, garlic powder, pepper and salt. But feel free to use whatever you like.
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