Crunchy fish and chips with tartar sauce

Crunchy fish and chips with tartar sauce

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.