Quinoa Crumbed Fish & Chips + My Secret Tartare

There’s nothing quite like crispy crumbed fish pieces that are delicate and flakey on the inside - especially when they’re dipped in a creamy tartare sauce and eaten alongside salty roasted sweet potato chips! This is a much healthier version of the classic fish and chips, as you are not consuming the refined vegetable oils from the deep fryer and in the tartare! This recipe is super simple to make and will convert any fish and chip eater with its crispy crumb and creamy sauce.

Serves 4

Sweet Potato Chips

1 large or 2 medium sweet potatoes

2 tbsp. potato starch

2 tbsp. olive oil

Sea Salt

Option: Add broccolini to roast in the oven with the chips

Crumbed Fish

½ cup tapioca flour

1 egg

1 ½ cups quinoa flakes

1 tbsp. fresh dill, finely chopped

¼ cup parmesan, finely grated (optional)

½ tsp white pepper

1 ½ tsp. sea salt

600g white boneless fish 

Tartare Sauce

1 cup unsweetened coconut yoghurt ( I use Coyo)

½ tsp. Dijon mustard

Juice of 1 lime

1 tbsp. Pickled gherkins + 1 tsp. of their brine

1 tbsp. pickled capers

1 tbsp. parsley

Sea salt and black pepper

1.     Preheat the oven to 200C and line 2 trays with baking paper. Drizzle some oil onto one of the lined trays and spread this using your fingers or a pastry brush.

2.     Cut the sweet potatoes into medium-thick chips and dust them with potato starch, turning to coat. Then toss them in the olive oil and salt. You can also toss the broccolini in some oil and salt and pepper, if using. Spread the chips (and broccolini) in one layer on the ungreased baking tray, ensuring they are not overlapping or touching too much. They need space to crisp up and caramelise.

3.     Place into the oven to bake for 20 minutes, or until softened and caramelising. Check halfway through to turn them.

4.     Meanwhile, grab three bowls. Add the tapioca flour to one bowl. Add the egg to another and whisk it. Finally, add the quinoa flakes, dill, parmesan, pepper and salt to the third bowl and stir together before pouring this quinoa mix onto a flat tray or plate.

5.     Cut the fish into pieces and first, dip into the tapioca flour to coat, shaking off any excess, then dip into the egg, again shaking off the excess, and finally, firmly press the fish into the quinoa mixture, then flip and press in the other side. Repeat until all fish has been crumbed. Place the crumbed fish pieces onto the oiled baking tray. Drizzle over some more olive oil and place into the oven to bake for 20 minutes, turning halfway through to crisp both sides.

6.     While the fish bakes, add all tartare sauce ingredients to a bowl and stir to combine.

7.     Once the fish is golden and crispy on both sides and the chips are cooked, serve them immediately with the tartare sauce and lemon wedges. Enjoy!