Fakeaway Fish & Chips with Herbed Yoghurt Tartare
This homemade version keeps all the classic flavours while swapping battered, deep-fried fish and mayonnaise-based tartare for grilled fish and a creamy low-fat Greek yoghurt tartare. It's a simple way to enjoy your favourite meals with a lighter twist without feeling like you're missing out.
Serves 4
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients
Fish & Chips
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800g baby potatoes, halved
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2 tbsp extra virgin olive oil
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1 tsp smoked paprika
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1 tsp garlic powder
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Salt and pepper
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4 white fish fillets (e.g. barramundi, hoki or snapper), about 150g each
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1 tbsp extra virgin olive oil
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1 lemon, zest and juice
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1 tsp dried oregano
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Salt and pepper
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250g green beans or peas
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Lemon wedges, to serve
Herbed Yoghurt Tartare
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¾ cup plain low-fat Greek yoghurt
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1 tbsp capers, finely chopped
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2 tbsp finely chopped gherkins (cornichons)
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1 tbsp chopped fresh dill
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1 tbsp chopped parsley
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1 tsp Dijon mustard
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1 tbsp lemon juice
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Salt and pepper
Method
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Preheat the oven to 220°C (200°C fan-forced).
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Toss the potatoes with olive oil, smoked paprika, garlic powder, salt and pepper. Spread onto a lined baking tray and roast for 30–35 minutes, turning halfway, until golden and crispy.
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Meanwhile, combine all of the tartare ingredients in a bowl and refrigerate until ready to serve.
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Pat the fish dry. Drizzle with olive oil and season with lemon zest, oregano, salt and pepper.
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Heat a non-stick frying pan over medium-high heat and cook the fish for 3–4 minutes per side (depending on thickness), or until just cooked through. Finish with a squeeze of fresh lemon juice.
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Steam or microwave the green beans or peas until tender.
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Divide the crispy potatoes, fish and vegetables between plates. Serve with the herbed yoghurt tartare and lemon wedges.
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