Fish & Chips


  • 1/2 cup plain flour
  • 1 egg
  • 2 cups panko crumbs (use quinoa flakes for GF)
  • OR 2 cups wholegrain breadcrumbs
  • 1/4 cup grated parmesan
  • 700g firm white fish fillets
  • 8 cups mixed green salad
  • wedges (make as per accompanying recipe)
  • lemon wedges


  • Prep Ingredients: Lightly beat 1 egg and set aside. Cut the firm white fish fillets into 2cm wide strips.
  • Preheat oven to 200°C
  • Prepare and cook wedges as per accompanying wedges recipe.
  • Line up 3 small bowls. Place flour in one bowl (can season with salt and pepper if preferred) and lightly beaten egg in another bowl. In the third bowl, add the breadcrumbs and Parmesan, combine.
  • Dip each piece of fish into the flour, then egg, then breadcrumbs. Place onto a lined baking tray and spray fish with oil to help cook and crisp up.
  • Bake the fish for 10-15 minutes or until it is golden and cooked through.
  • Serve fish & chips with a generous salad and lemon wedges.

Gluten Free adaptable:
Replace flour with almond meal or gluten free flour.
Use quinoa flakes for crumb.

FODMAP adaptable:
Follow same steps as Gluten Free adaptation.
Choose low FODMAP salad ingredients (e.g lettuce, carrot, tomato, cucumber).