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A fun turning point on a favorite classic of the pub. Fish and chips, using potato flakes to cover the potatoes of fresh potatoes and rust potatoes cut into crunchy baked chips. Updated and now, healthier.

Baked fish recipe in crust and healthy potatoes | Kita Roberts GirlCarnivore.com

This post was sponsored by the commission for Idaho potatoes because it seemed too tasty so as not to share with them. As always, the thoughts and opinions expressed in this post are mine, all mine.

What makes big fish and chips?

The ideal meal for a fatty -white crunchy white fish casino on top of a pile of chipy chips. From the road rate that sets in 1860 somewhere in the beautiful region of England to a global fixed point of any useful pub. Fish and chips is a classic comfort dish. Local cod and the aeglephin were the definitive “fish” for the region. Fish and chips quickly became a fixed point of the working class. Immortalized in its bites wrapped in mistreated and fried paper. The chips were romantic in Dickens. And the popular dish was maintained through the First World War to maintain high morale and the belly is full of the British.

Fast forward for almost 200 years from that first incarnation of the dish and we take a modern tour of it. With an important push on the regulation of our health with better options, whether it is cheto, paleo or whole 30, the idea of ​​taking a step back from heavy fried foods and working in a healthy balanced option.

This fish and chips is my modern touch on this classic dish.

Baked fish recipe in crust and healthy potatoes | Kita Roberts GirlCarnivore.comBaked fish recipe in crust and healthy potatoes | Kita Roberts GirlCarnivore.com

A cooked and lightened version, full of defined flavors and light condiments.

There is a global influence at stake. Tahini sauce and a splash of lemon and fresh dill. The hippoglosso was captured fresh in Alaska and gave me. With a fresh clean flavor and a fleshy bite, it keeps the burn of the pan and cook without becoming soft. The thin cut rust potatoes, cook perfectly with enough oil to cost while they become golden and crunchy in the oven. A last touch of salt and lemon pressing on everything when served brings everything back to that original dish. This is fish and chips worthy of Dickens.

See the recipe notes for a version approved by Whole30s of this recipe.

We can remove the fish and chips from old England and still have a meal that is worth sharing on top of a bar stool.

Baked fish recipe in crust and healthy potatoes | Kita Roberts GirlCarnivore.comBaked fish recipe in crust and healthy potatoes | Kita Roberts GirlCarnivore.com

Tools used in this recipe


If you tried my fish recipe and chips in potato crust and potatoes or any other recipe on GirlCarnivore.com, please don’t forget to evaluate the recipe and let me know where you found it in the comments below. I am inspired by your feedback and comments! You can too Follow me On Instagram @GirlCarnivore as well as on Twitter AND Facebook.

These fried fish in potato crust are perfect for a lighter version of the classic fish and french fries!

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For fish and potato chips of potato crust

For the Tahini immersion sauce

For fish and potato chips of potato crust

  • Preheat the oven to 400 degrees F.

  • The fish was granted with a paper napkin and cutting in ½ stripes “.

  • Add the potato bows, salt, dill and garlic powder in a shallow bowl.

  • Heat a safe pan for the oven over medium-high heat. Add the butter or other cooking and turbine fats to cover the pan.

  • Place the hippoglosso in the pan when it is hot and scald 2 minutes. Lift and slide the pan in the oven to finish cooking, another 8-10 minutes, depending on the thickness of the fish. This can be done at the same time when chips are cooking.

For the Tahini immersion sauce

  • In a small bowl, beat the tahini sauce with lemon juice, water or mayonnaise (if it is on the pasta thick as one side).

  • Season with a splash of salt and pepper.

  • Mix the chopped dill.

  • Put aside to serve.

For baked chips

  • Cut the rust potatoes into thin, thinner discs, better, ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ⅛ ° ° ⅛.

  • Put the potatoes in a large bowl and mix with salt and pepper and chopped garlic.

  • Arrange the potatoes on single -layer baking sheets (use two trays, if necessary) and cook for 10 minutes.

  • Remove carefully from the oven, turn the potatoes upside down (rotate the pans if you use multiple) and cook for another 8-10 minutes.

To make this recipe entire 30 approves

  • Mandor meal of underlying for potato bows
  • Ghi of undercuts for butter

Calories: 684Kcal | Carbohydrates: 59G | Protein: 40G | Fat: 33G | Saturated fat: 5G | Cholesterol: 75mg | Sodium: 160mg | Potassium: 1762mg | Fiber: 5G | Sugar: 2G | Vitamin A: 130Iu | Vitamin C: 36.6mg | Soccer: 97mg | Iron: 3.6mg

Course: Main plan

Kitchen: American, English

Fish recipe and potato chips of potato crust | Kita Roberts GirlCarnivore.comFish recipe and potato chips of potato crust | Kita Roberts GirlCarnivore.com

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