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Rice-crumbed fish and chips

The Australian Women’s Weekly
Photographer: Jason Hamilton. Stylist: Justine Osborne
Photographer: Jason Hamilton. Stylist: Justine Osborne

Serving size: Serves 2
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Egg free, Gluten free, Lactose free
Course: Lunch, Main
Favourite flavours: Seafood

Rice-crumbed fish and chips
INGREDIENTS

1 medium (200g) potato
1/3 cup (20g) rice flakes
2 teaspoons finely chopped fresh
flat-leaf parsley
1 teaspoon finely grated lemon rind
180g firm white fish fillet, halved lengthways
cooking oil spray
METHOD

Preheat the oven to 220°C (200°C fan forced).

Cut potato into 1cm slices; cut slices into 1cm chips. Place chips on an oven tray lined with baking paper; bake for about 35 minutes or until browned lightly.

Meanwhile, coarsely crush rice flakes in a small bowl; mix in parsley and rind. Press crumb mixture onto both sides of fish; spray fish with cooking oil for about 2 seconds each side.

Place fish on tray; cook fish in oven for final 10 minutes of chip cooking time.

Serve with lemon wedges.

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Tip: Try "lamb & potato" or "Low GI"
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