skish
IT

Oven-baked fish and chips with pangasius and salad

The light version of the British classic, no frying.

  • 40 min
  • 1 serving
  • Pescatarian
  • British cuisine
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Oven-baked fish and chips with pangasius and salad

Per serving

Calories
589 kcal
Protein
41.3 g
Carbohydrates
58 g
Fat
21.1 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Pangasius180 g
  • Breadcrumbs25 g
  • Eggs0.5
  • Potatoes220 g
  • Mixed salad greens60 g
  • Extra virgin olive oil12 g
  • Paprikato taste
  • Lemon juiceto taste
  • Saltto taste

Contains: gluten, eggs, fish,

Method

  1. Preheat a fan oven to 220 °C. Wash the potatoes, cut them into chips about 1 cm thick, dry them well with a tea towel and toss in a tray with half the oil and the salt.
  2. Roast the chips for 30 minutes, turning halfway, until golden and crisp.
  3. Meanwhile cut the pangasius into strips about 3 cm wide and salt them. Beat the egg in a shallow dish and mix the breadcrumbs with the paprika in another.
  4. Dip the fish strips in the egg, let the excess drip off, then coat them in the breadcrumbs, pressing so the coating sticks.
  5. Lay them on a lined tray, drizzle with the remaining oil and bake for the last 12 minutes, turning halfway, until golden and crisp.
  6. Wash and dry the mixed salad and serve with the fish, chips and a squeeze of lemon juice.

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