Fish And Vegetable Chips

14 ingredients
7 steps

Ingredients

  • 1 tbsp finely chopped dill
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped chives
  • 1 cup panko breadcrumbs
  • 1 None egg, lightly beaten
  • 2 tbsp milk
  • 1 1/2 lbs white fish fillets, cut into thick strips
  • 1/2 cup flour
  • None None Vegetable oil, for deep-frying
  • 8 oz beets, peeled
  • 14 oz sweet potatoes, peeled
  • 8 oz potatoes, peeled
  • 2 tbsp sea salt flakes
  • None None Lemon wedges, to serve

Directions

  1. 1
    Preheat the oven to 250°F. Line a baking pan with parchment paper.
  2. 2
    Combine herbs and breadcrumbs in a large bowl; season to taste. Whisk egg and milk together in another bowl. Place flour in a third bowl.
  3. 3
    Dust fish in flour, shaking off excess. Dip into egg then coat in breadcrumbs. Transfer to a tray; Refrigerate 15 mins.
  4. 4
    Meanwhile, heat oil in a large saucepan on medium heat. Using a mandolin, slice vegetables into very thin rounds.
  5. 5
    Deep-fry vegetable slices, in batches, 5-6 mins each batch, until golden and crisp. Drain on paper towels. Season with sea salt. Transfer to prepared pan; place in oven to keep warm.
  6. 6
    Cook fish, in same oil, in batches, 2-3 mins each batch, until golden and cooked through. Drain on paper towels.
  7. 7
    Serve fish with vegetable crisps. Accompany with lemon wedges.

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