These crunchy crumbed fish bites are flavoured with lemon pepper and served with crispy roast potatoes. A fresh salad with creamy dressing is the perfect accompaniment to this family-friendly meal.
You can use any firm white fish fillets you like to make the fish bites. I just go for whatever looks fresh and is on special. If you don’t like fish, I think chicken would work equally well (try boneless, skinless chicken thighs).
I chose to use “Lotatoes” (lower carb potatoes) – not really for their lower carb content, but because they taste so good! You don’t need to wash or peel them (always a bonus), and the texture is great. Light crispy outsides and creamy in the midde. I’ve used them for wedges before and they worked just as well. I think they also cook a little quicker than regular potatoes, and reheat better. I’m not being paid to say this – I just really like them!!
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These crunchy crumbed fish bites are flavoured with lemon pepper and served with crispy roast potatoes. A fresh salad with creamy dressing is the perfect accompaniment.
Preheat oven to 200ºC (390ºF) fan bake. Line a large oven tray with baking paper and get out a roasting dish with a rack set over the top.
Scrub potatoes clean, if needed. You can also peel them if you like (I didn’t do either for the “Lotatoes”). Chop into 2-3cm / 1in pieces. Place in a large saucepan, cover with water and boil for 10 minutes. Drain well, drizzle with oil and season generously with salt. Arrange in a single layer on the prepared tray and bake for 20 minutes.
Meanwhile, cut fish into 2-3cm / 1in pieces. Place flour in a bowl, whisk egg and milk in another bowl and place breadcrumbs in a large resealable bag or container. Mix 2 teaspoons of the lemon pepper into flour and remaining 2 teaspoons into breadcrumbs.
Dip fish pieces into flour, then egg, then add to breadcrumbs and shake to coat. Place in a single layer on the rack set over the roasting dish. Spray lightly with cooking oil. When potatoes have baked for 20 minutes, add fish to oven (above potatoes) and bake for a further 20 minutes.
MAKE SALAD AND DRESSING
Shred lettuce and kale. Halve tomatoes, dice avocado and finely dice shallot. Place in a large salad bowl. Make dressing by whisking together yoghurt, aioli, water and seasoning. Drizzle half over the salad and reserve remaining half as a dipping sauce for fish.
Serve fish bites with roast potatoes, salad and lemon wedges, if using. Add a dollop of reserved dressing on the side for dipping.
WINE MATCH: A Sauvignon Blanc.
GLUTEN-FREE OPTION: Replace plain flour with plain gluten-free flour or gluten-free cornflour. Use gluten-free panko breadcrumbs. Make sure aioli is gluten-free.
INGREDIENT SWAPS / NOTES: I used “Lotatoes” (lower carb potatoes) and can highly recommend them (for taste reasons alone!). When roasted, they have a delicious crisp exterior with creamy insides. They seem to cook a little quicker too.
STORING AND REHEATING: Refrigerate fish and potatoes separate from salad and dressing. Fish bites and potatoes are best reheated in the oven or in a little oil in a frying pan, otherwise they will be soggy. Add salad and dressing just before serving.