Arr! This salty sea‑savvy fry‑up turns leftover chips and fish into a treasure chest of crunch.
40minutes
336kcal / serving
2serves
Easydifficulty
lemonflour
Ingredients
200 gfish fillets
150 gchips (frozen fries)
½onion, finely sliced
15 mlcoconut oil
30 gplain yoghurt
30 gall‑purpose flour
1 tbsplemon juice
to tastesalt and black pepper
22gprotein
28gcarbs
20gfat
≈ 336 kcal each, roughly. we're not your doctor
Method
Pat the fish dry and season with salt and pepper.
In a bowl whisk together yoghurt, flour, a pinch of salt, pepper and the lemon juice to form a thick batter.
Heat the coconut oil in a large skillet over medium‑high heat.
Dip each fish piece into the batter, letting excess drip off, then fry until golden, about 3‑4 minutes per side.
While the fish cooks, toss the chips with a drizzle of coconut oil, salt and pepper; spread on a baking tray and bake at 200 °C for 15 minutes, turning halfway, until crisp.
Serve the golden fish atop a mountain of chips, garnished with the sliced onion for a bite of bite‑size crunch.
If the batter feels too runny, give it a minute—flour will soak up the extra yoghurt and tighten up.
Goes rather well with Cue a swash‑buckling sea‑shanty playlist while you feast.