FISH AND CHIP SALADS
I love fish and chips (when they are done well), but we can’t justify having them too often! These fish and chip salads are a tasty, quick and healthy alternative suitable for any night of the week.
For an easier option, keep some crumbed or battered frozen fish portions on hand and use these instead. Alternatively, for a “compromise takeaway night”, we also like to have these salads with fish and chips from the shop. The salad provides extra nutrients and helps fill you up, so you don’t have to eat quite as much of the greasy stuff!
FISH AND CHIP SALADS
These fish and chip salads are a tasty, quick and healthy alternative to full blown fish and chips, suitable for any night of the week.
Ingredients
FISH AND CHIP SALADS
- 600 g potatoes (i.e. Agria) 1lb 5oz)
- 1 Tbsp olive oil
- 80 g Mediterranean rocket (2.8oz)
- 1 Lebanese cucumber
- 180 g cherry tomatoes (6.8oz)
- 1/3 red onion*
- 550 g white fish (i.e. lemon fish, tarakihi, snapper) (1lb 3 oz)
- 1/4 cup plain flour (25g)
- 1/4 cup milk (60ml)
- 1 egg
- 1 Tbsp butter
- 2/3 cup frozen peas (100g)
DRESSING
- 6 cornichons (mini gherkins)
- 1/4 cup plain, unsweetened yoghurt (60ml)
- 3 Tbsp aioli
- 2 Tbsp cold water
- 1 Tbsp lemon juice
Instructions
Preheat oven to 200ºC (390ºF) fan bake. Line a large oven tray with baking paper.
PREPARE POTATOES
Wash and scrub potatoes (peel if you like). Dice into small 1-2cm (0.5in) cubes. Place on prepared tray, drizzle with oil, season with salt and pepper. Toss with your hands and arrange in a single layer. Cook for 30 minutes, until golden brown and edges are crisp.
PREPARE SALAD INGREDIENTS
Meanwhile, divide rocket between individual serving plates. Thinly slice cucumber, slice tomatoes in half and finely dice onion. Place on top of rocket.
MAKE DRESSING
Finely dice cornichons. Whisk together yoghurt, aioli, water and lemon juice. Stir in cornichons and season with salt and pepper to taste.
COOK FISH
Cut fish into approximately 3cm (1in) cubes. Place in a resealable bag or container with flour and season with salt and pepper. Shake to distribute evenly. In a shallow dish, whisk together milk and egg. Add fish and turn to coat. Heat butter in a large frying pan over medium-high heat. Pan fry fish (you may need to do this in batches) for 2 minutes each side, until golden and cooked through.
While fish cooks, microwave peas for 1-2 minutes, until defrosted and warm.
SERVE
Sprinkle peas over salads. Top with potatoes and fish and drizzle with dressing.
*Shared with stuffed meatballs recipe.
Recipe Notes
WINE MATCH: A crisp Sauvignon Blanc.
GLUTEN-FREE OPTION: Replace plain flour with gluten-free cornflour or plain gluten-free flour. Make sure aioli is gluten-free.
INGREDIENT SWAPS: You could use kumara instead of potatoes. Mesclun or shredded cos lettuce can be used in place of rocket. If you don’t like fish, use diced chicken tenderloins instead (you will need to cook them for longer).
MAKE IT EASIER: Instead of using fresh fish, you could use pre-prepared crumbed or battered fish or chicken portions. Check cooking instructions on packet (you will need to place them in the oven approximately 10 minutes after the potatoes have gone in).
STORING AND REHEATING: Store fish and potatoes together, separate from other salad ingredients. Reheat in the oven for best results. Assemble and dress salad just before serving.
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