Light Fish & Chips

Name: Light Fish & Chips
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Potatoes; 2 TEASPOONS Salt; 1 TEASPOON Sweet peppers; 660 g Saithe fillet; 2 Eggs; 100 g Flour; 125 g Salad cream with 40% low-fat yoghurt; 75 g low-fat yoghurt; 1/2 small onion; 1/4 red pepper; 1 Gherkin; 2 TABLESPOONS Oil; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Potatoes
2 TEASPOONS Salt
1 TEASPOON Sweet peppers
660 g Saithe fillet
2 Eggs
100 g Flour
125 g Salad cream with 40% low-fat yoghurt
75 g low-fat yoghurt
1/2 small onion
1/4 red pepper
1 Gherkin
2 TABLESPOONS Oil
baking paper

Directions

1
Peel the potatoes and cut into six. Mix salt and paprika. Season the potato wedges with it and spread them on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes.
2
In the meantime, wash the pollock fillets, dab dry and cut into 5x5 cm pieces. Beat the eggs and whisk with a fork. Put the flour on a plate. Turn the pollack pieces first in egg, then in flour.
3
Peel the onion. Clean and wash the peppers. Dice onion, bell pepper and gherkin. Mix salad cream, yoghurt, cucumber, onion and paprika cubes. Heat 2 tablespoons of oil in a pan. Fry the pollack pieces on each side over medium heat for 2-3 minutes.
4
Serve potato wedges, fish and tartar sauce together.