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
Lay chips out in a single layer on a baking tray lined with baking paper. Drizzle with olive oil and toss
Bake in the oven for 45 minutes - 1 hour until golden and crispy!
To make fish
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
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
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)
Mix the lemon juice, yoghurt, and oil together and toss with all the salad veges just before serving
To serve
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)
Put fish on a plate, with a good helping of salad, some chips, and tomato sauce
4
medium potatoes, peeled, cut into chips or wedges
⅓ cup
flour
freshly ground pepper
1 tsp
turmeric powder
olive oil , lightly drizzle
600 g
fillets white fish , eg. terakihi, hoki, snapper, gurnard
⅓ cup
flour
black pepper to taste
1
egg, beaten
¾ cup
panko bread crumbs
2 tbsp
canola oil
1
carrot, peeled
1
telegraph cucumber
¼
red cabbage, very finely shredded
1
lemon, juiced
2 tbsp
greek yoghurt, reduced-fat
1 tbsp
olive oil
Per serve
Energy
2168kJ
Total Fat
18g
Saturated Fat
2.9g
Total Carbohydrate
54g
Dietary Fibre
6g
Sodium
416mg
Method
To make chips
Preheat oven to 200ºC
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
Lay chips out in a single layer on a baking tray lined with baking paper. Drizzle with olive oil and toss
Bake in the oven for 45 minutes - 1 hour until golden and crispy!
To make fish
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
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
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)
Mix the lemon juice, yoghurt, and oil together and toss with all the salad veges just before serving
To serve
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)
Put fish on a plate, with a good helping of salad, some chips, and tomato sauce
Method
To make chips
Preheat oven to 200ºC
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
Lay chips out in a single layer on a baking tray lined with baking paper. Drizzle with olive oil and toss
Bake in the oven for 45 minutes - 1 hour until golden and crispy!
To make fish
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
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
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)
Mix the lemon juice, yoghurt, and oil together and toss with all the salad veges just before serving
To serve
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)
Put fish on a plate, with a good helping of salad, some chips, and tomato sauce
