Crunchy fish and chips with tartar sauce

Crunchy fish and chips with tartar sauce

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Introduce your kids to the wonderful tastes of the ocean with this fun little fish 'n' chip dish.

  • Recipe serves:2 to 4
  • Preparation time25 min
  • Cooking time40 min


  • 1 Medium Sweet Potato unpeeled, cut into wedges
  • 2 Medium Potatoes, unpeeled, cut into wedges
  • 1 tbsp Olive Oil
  • 1 Egg
  • 1/4 cup milk
  • 1/4 cup Plain Flour
  • 3 cups Corn Flakes
  • 600g Boneless Firm White Fish Fillets
  • ¾ cup Light Whole Egg Mayonnaise
  • (Such As Flathead), cut into 2cm wide strips
  • 2 tbsp Gherkins, finely chopped
  • 1 tbsp Drained Capers, finely chopped
  • 1 tbsp Lemon Juice


  • Preheat oven to 220C (200C fan-forced).
  • Place sweet potatoes and potatoes on a baking tray lined with paper.
  • Drizzle with oil and season with salt and pepper.
  • Bake, turning pieces for even roasting, for 40 minutes, or until golden and tender.
  • Meanwhile, place egg, crumbled Royco Beef Cubes and milk in a shallow bowl.
  • Whisk to combine.
  • Place flour on a plate.
  • Place crushed cornflakes on a plate.
  • Dip a piece of fish in the flour, then egg mixture and lastly crumbs.
  • Place onto a baking tray lined with baking paper.
  • Continue to coat remaining fish.
  • Place fish in the oven for the last 10 minutes of potato and Sweet potato cooking time, turning fish once during cooking, or until fish is cooked through.
  • Place mayonnaise, gherkin, capers and juice in a small bowl.
  • Mix.
  • Serve potato andsweet potato wedges with fish and tartare sauce.