THE LAST TIME I HAD FISH & CHIPS–AND THE FIRST TIME THE KIDS EVER HAD IT–WAS IN LONDON. Doesn’t that sound lovely? Except, the rest of my memories include being very, very sick. No, not food poisoning, just the flu. But the worst flu, and even worse timing. We were actually moving from Rome to the US during this trip and had arranged for a two-day stay in London to break up the long flights. There’s nothing like flying internationally with three small kids, except doing it with the flu.
I’m thrilled to say that this year I’ve had a flu shot, and no flu so far. But I have made some excellent fish and chips and when everyone actually ate this dinner, I couldn’t help but think one thing: Cheerio!
The main update here is that nothing is fried. It’s all baked in the oven–a simple technique I sometimes call “everything in the oven night”–with olive oil, salt and for the fish, panko breadcrumbs. It’s all easy, it’s all tasty and yes, pretty healthy. Here’s how you can do it, too.
Healthier Fish & Chips for Kids
makes about 4 adult portions
- 1 pound yukon potatoes (about 6 small/medium potatoes)
- 3 tablespoons olive oil – plus more to line the pan for the fish
- 2 garlic cloves, minced
- sprinkle of salt & pepper
- 1 1/2 pounds of white fish (we used tilapia fillets), cut into 3-inch pieces
- 1 cup panko breadcrumbs
- 1/2 cup plain yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- lemon wedges
Preheat the oven to 400 degrees.
Prepare the potatoes first. They’ll take longer to cook. Slice the potatoes length-wise then coat with olive oil, garlic, salt & pepper. Put in oven for 25 minutes, flipping once halfway through.
To make the fish, pour the breadcrumbs into a shallow bowl. In another shallow bowl combine the yogurt, dill, salt, pepper and garlic powder. First dredge the fish through the yogurt mixture, then coat with breadcrumbs. Arrange on a baking sheet slathered in olive oil. Drizzle (or spray, if you have a handy oil sprayer) breaded fish fillets with a little more olive oil. Bake for about 5-7 minutes on each side, flipping once. The breadcrumbs should be slightly toasted.
Serve with plenty of fresh lemon wedges.