Fish and “almost chips”

A fish and chips recipe that is both delicious and healthy, and that you can prepare easily and without guilt!

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25 min
4
40 min
Freeze for three months.

  • Ingredients

    • 4 medium potatoes with peel, cut into thin slices (2 mm thick)
    • 30 ml (2 tbsp) olive oil
    • 15 ml (1 tbsp) smoked paprika
    • 4 sole fillets (100g each)
    • 125 ml (½ cup) finely crumbled corn flakes
    • 15 ml (1 tbsp) dried Italian herbs
    • Salt and pepper from the mill
    • 1 beaten egg
    • 60 ml (¼ cup) all-purpose flour
    • Mayonnaise to taste
    • 4 lemon wedges

  • Preparation

    1. Preheat oven to 400 degrees F.
    2. On a large baking sheet lined with parchment paper, spread the potato slices.
    3. Brush with 30 ml (2 tbsp) oil and sprinkle with smoked paprika. Salt and pepper to taste.
    4. Bake for 25 minutes or until potatoes are cooked and golden brown.
    5. Using a food processor or rolling pin, finely crumble corn flakes and place in a shallow dish. Add Italian herbs, salt, pepper and mix well.
    6. Beat an egg and place in a deep plate. Set aside.
    7. Coat the fish fillets with 60 ml (¼ cup) of flour, dip in the beaten egg and cover with cornflake breadcrumbs.
    8. Place fish on a baking sheet lined with parchment paper and bake for 15 minutes or until cooked through.
    9. Serve the fish with the “almost chips”, a little mayonnaise and a lemon wedge.

For the adventurers

Notes and tips

Add 5 ml (1 tsp) of chili powder to the crumbled corn flakes for a little extra heat!

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