Homemade Fish & Chips
P 53 | F 12 | C 57 | Fib 7
587 calories
180g White Fish (Basa)
20g vettapasta Protein Flour
20g Panko Breadcrumbs
1/2Tbsp mingleseasoning Garlic & Herb
1 x Egg White
5ml EVOO Spray
200g Spud Lite Potatoes
75g Peas
20g Baby Spinach
15g Heinz Lite Aioli
5g Capers
1/2 Lemon
Pat dry fish using paper towel and set aside.
Meanwhile, slice potato into wedges, season to taste and air fry for 12-15 minutes on 190.
In a shallow dish, add the flour and 1/3 of garlic & herb seasoning. In another dish the egg white, and in a third shallow dish, add the breadcrumbs, 1/3 garlic & herb season, and a generous amount of salt and pepper.
Dip the fish first into the flour and coat evenly, next dip into the egg mixture (allow the excess to drip off), and finally coat in the breadcrumbs.
Spray fish with oil and air fry on 200 for 8 minutes, turning halfway. (In the last minute of cooking I usually throw the chips back in to reheat before serving)
Cook the peas then mash with squeeze of lemon, salt & pepper.
To serve, mix the aioli, capers, 1/4 lemon juice. Plate as pictured and squeeze remaining lemon over the fish.
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