Pan-Fried Fish Bites 'N' Chips with Smashed Greens

Pan-Fried Fish Bites 'N' Chips with Smashed Greens

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, April 17, 2016.
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A scrumptious, gluten-free take on fish and chips.

Ingredients

Chips

  • 600g potatoes, scrubbed
  • 2 tablespoons olive oil

Pan-Fried Fish Bites

  • 450g fish fillets
  • 1/4 cup GF flour seasoned with 1/4 teaspoon salt

Smashed Greens

  • 2 cups GF chicken stock
  • 1 head broccoli, florets finely chopped
  • 3 cups frozen peas, defrosted
  • 3 tablespoons roughly chopped mint leaves (optional, adults)
  • Zest and juice of 1/2 a lemon

To Serve

  • 110g tartare sauce
  • 1/2 a lemon, cut into wedges

Steps

  1. oven to 200°C. Line an oven tray with baking paper.
  2. Cut potatoes into 1 cm-thick chips. Toss with olive oil on prepared tray and season with salt and pepper. Roast for about 25 minutes, until golden and crispy.
  3. While chips are cooking, pat fish dry with paper towels and cut into 8ƒcm-long fingers. Coat each fish bite in seasoned flour, shaking off any excess. Set aside.
  4. Bring chicken stock to the boil in a pot. Add broccoli and cook for 3ˆ minutes; add peas and cook for another 3ˆ minutes, or until soft. Drain through a sieve, roughly mash with mint (if using), lemon zest and juice and season to taste with salt and pepper. Cover and set aside.
  5. Heat a drizzle of olive oil in a fry-pan on high heat. Cook fish bites, in batches, for 1–2 minutes each side until just cooked through. Add more oil as needed.
  6. Divide smashed greens, chips and fish bites between plates. Serve with a dollop of tartare sauce and lemon wedge to squeeze over just before serving.

Nutritional Information

Energy 2205 kj
527 kcal
Protein 32.9g
Carbohydrate 38.7g
Fat 25.3g