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Nadia’s fish n’ chips

MasterChef NZ winner, Nadia Lim, creates a healthier version of this Friday night favourite

TIME TO MAKE1 - 2 hours
TIME TO MAKE1 - 2 hours


To make chips

  1. Preheat oven to 200ºC
  2. Put flour, salt, pepper and turmeric powder in a plastic bag. Add potato chips and shake around in the bag to coat the chips well
  3. Lay chips out in a single layer on a baking tray lined with baking paper. Drizzle with olive oil and toss
  4. Bake in the oven for 45 minutes - 1 hour until golden and crispy!

To make fish

  1. Mix flour with salt and pepper in a flat dish. Dip a fish fillet in flour to coat (lightly shake off excess), then dip in beaten egg, and then coat in the breadcrumbs. Repeat for all fish fillets
  2. Heat oil in a fry pan and cook fish fillets (two at a time as you don’t want to overcrowd the pan) for a couple of minutes each side until golden

To make salad

  1. Using a vegetable peeler, peel carrot and cucumber into ribbons (but stop when you get to the core so you don’t get the seeds)
  2. Mix the lemon juice, yoghurt, and oil together and toss with all the salad veges just before serving

To serve

  1. Place chips in a cone made from baking paper(roll one end of a rectangular piece of baking paper up into a cone shape and secure with cellotape or staple together)
  2. Put fish on a plate, with a good helping of salad, some chips, and tomato sauce
  • medium potatoes, peeled, cut into chips or wedges
  • ⅓ cup
    freshly ground pepper
  • 1 tsp
    turmeric powder
    olive oil , lightly drizzle
  • 600 g
    fillets white fish , eg. terakihi, hoki, snapper, gurnard
  • ⅓ cup
    black pepper to taste
  • egg, beaten
  • ¾ cup
    panko bread crumbs
  • 2 tbsp
    canola oil
  • carrot, peeled
  • telegraph cucumber
  • ¼ 
    red cabbage, very finely shredded
  • lemon, juiced
  • 2 tbsp
    greek yoghurt, reduced-fat
  • 1 tbsp
    olive oil
Per serve
  • Energy
  • Total Fat
  • Saturated Fat
  • Total Carbohydrate
  • Dietary Fibre
  • Sodium