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HEALTHY-ISH FISH AND CHIPS with cabbage slaw, lime vinaigrette and tartar sauce

Time: 35 minutes

Ingredients not provided: Salt, Pepper, Olive Oil

Equipment required: Baking sheet, frying pan pan, knife, and cutting board




Step 1: Preheat:

-Preheat your oven to 450 degrees with your baking sheet inside. Note: this will help the potatoes get crisper later on.

-Put a medium-sized pot of water on the stove to boil. Salt the water generously.

Step 2: Prep the potatoes

-While the oven preheats and water boils, prep the potatoes by cutting them into wedges, lengthwise. Cut 6 wedges per potato.

Step 3: Cooking the potatoes:

-Boil the potatoes in the salted water for 10 minutes to parboil them.

-After 10 minutes take the parboiled potatoes out of the water and place on a towel or paper towel to dry slightly.

Step 4: Continue cooking the potatoes:

-Carefully take the hot, preheated pan out of the oven.

-Drizzle oil (olive or neutral oil) on the pan and place the parboiled potatoes flat-side down on the hot pan. Season with salt and pepper. Cook for 20 minutes, flipping the potatoes half way through.

Continue on to the next step while the potatoes cook.

Step 5: Cook the fish:

-Place a pan over medium-high heat and allow to heat

-Season the fish with salt and pepper and dip the side of the fish in the seasoned flour to lightly coat the fish.

-Once the pan is hot, place your fish on the hot pan, and using the back of a spatula, press it gently down to keep it flat, for a minute or so. This will help crisp the fish. Cook the fish on all sides until golden brown and slightly crispy.

Step 6: Finish the slaw:

-Put the slaw mix in a bowl and dress with the cumin-lime vinaigrette. Season to taste with salt and pepper (but we don't think it will need any!)



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