To Whom It May Concern: Your Chip‑Coated Fish Is a Disaster

Name: Crispy Chip‑Crusted Fish with Sautéed Onions
Total time: 35 min
Yield: 1 servings
Ingredients: 150 g fish fillet; 150 g chips (crushed); 1 tbsp coconut oil; ½ onion, finely sliced; 2 tbsp plain yoghurt; 1 tsp lemon juice; 1 clove garlic, minced; to taste salt and black pepper

aka Crispy Chip‑Crusted Fish with Sautéed Onions

I’m writing to demand a proper crunch—this fish needs its chip armor, not a soggy apology.

35minutes

620kcal / serving

1serves

Easydifficulty

lemongarlic

Ingredients

150 gfish fillet
150 gchips (crushed)
1 tbspcoconut oil
½onion, finely sliced
2 tbspplain yoghurt
1 tsplemon juice
1 clovegarlic, minced
to tastesalt and black pepper

32gprotein

37gcarbs

32gfat

≈ 620 kcal each, roughly. we're not your doctor

Method

Preheat the oven to 200 °C. Spread the crushed chips on a plate.
Pat the fish dry, season with salt and pepper, then dip it in yoghurt and press the chip crumbs onto both sides.
Heat coconut oil in an oven‑proof skillet over medium‑high heat; sear the fish 2 min per side until golden.
Transfer the skillet to the oven and bake 8‑10 min until the fish is opaque and the crust is firm.
Meanwhile, in another pan sauté the onion in a splash of coconut oil until translucent; finish with a squeeze of lemon and the minced garlic.
Serve the fish atop the caramelised onions, with any extra chip crumbs scattered for drama.

Press the chip crumbs firmly onto the yoghurt‑coated fish – a gentle pat ensures they stick during the oven blast.

Best enjoyed with Watch a courtroom drama while wearing your most formal socks.

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