This is my version of fish and chips, something I absoultey love but not a lover of all the heavy fats involved.
I baked this fish coated in seasoned Panko bread crumbs using dried herbs and seasoning salt.
I started using fish from Wild Alaskan Company that sources fresh fish then send it to you frozen straight to your door step. I was hestitant because I do not care for frozen and we all hear fresh is better for you. Well, it is actually the same!
My package was cold, on time, and had everything portioned out! There was no fishy smell, no need to clean it, I rinsed and pat dry and baked.
I eat fish almost daily as is so I am familiar with the feel, smells, and appearance. Even though this fish was frozen, it was fresher than anything I got from my local butcher! I wouldn’t support or share with you products I didn’t LOVE, BELIEVE in, or TRUST.
I did the math, it is cheaper to get your fish this way than at the store. Especially when inventory is low!
This is a link to get your first box at a discounted price, you will not disappointed! Click HERE
Once you get your box, follow along with these videos!
Did you hear the blooper?
Healthier Fish & Chips
Ingredients
For the chips:
- 2 large sweet potatoes, sliced long
- Olive oil to coat
- That’s Tasty Organic dill puree*
For the fish:
- 1 pound Pollock fish, thawed, 1” cubed
- 2 cups Panko bread crumbs
- 1 egg, beaten
- 1 cup flour
- 2 teaspoons dried parsley
- 1/2 tablespoon Seasoning salt
For the sauce:
- 1 7-ounce container plain Greek yogurt
- 1 small cucumber
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4-1/2 cup fresh dill (or use same puree as potatoes, 1 tablespoon)
- 1-1/2 tablespoons fresh mint, minced
- Dash of lemon juice
- Salt + pepper to taste
- Fresh parsley for garnish, chopped
Directions
- Pre-heat over to 425 F. Line baking sheet with parchment.
For the potatoes:
- Oil both sides, then lather on the dill puree. Place on parchment in 2 rows, bake 15 minutes. You will want to leave room to place your fish.
For the fish:
- Rinse and pat dry fish. Set aside.
- In 3 separate bowls add flour, egg, and Panko bread crumb. Add dried parsley to the bread crumbs. Add 1/4 tablespoon seasoning salt to flour and remaining 1/4 tablespoon seasoning salt to bread crumbs.
- Place each piece of fish into the flour, tap to remove excess.
- Then place the piece into the egg, finally smother in Panko bread crumbs. I like to lightly press the crumbs into all 4 sides.
- Remove potatoes from the oven, do not flip. Place prepared fish onto the pan then into oven. Reduce heat to 350 F, bake 13 minutes.
For the sauce:
- Slice cucumber long ways, using a spoon scrap the seeds off down the center. Using a grater, grate cucumber into shreds. Then finely chop.
- In a large bowl, mix yogurt, cucumber, garlic powder, onion powder, dill, and lemon together. Add mint in batches, it can be overpowering!
- Add salt and pepper to taste.
- Garnish with fresh chopped parsley
- Store in fridge for up to 5 days.
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*You can find this puree in the vegetable section of your grocery store. OR buy fresh dill and sprinkle generously.
