This healthier version uses salmon instead of cod and coats it in a yummy sun-dried tomato and panko breadcrumbs combo. Served with baked chips, it's ideal for a family treat.
- Vegetable oil
- 4 large Desiree Potatoes, peeled
- 2-3 salmon fillets, sliced into chunks
- 100g Panko (Japanese) breadcrumbs, or Matzo meal
- Zest of one lemon
- 1 egg, beaten
- 3-4 sun-dried tomatoes, whizzed or finely chopped
- 4 large Desiree Potatoes
Method1 Preheat the oven to 220C/200C fan/gas 7.
2 Bring a large pan of salted water to the boil. Peel the potatoes, slice into four lengthways, and then slice each piece into chips, roughly the same size.
3 Tip the chips into the boiling water and cook for five minutes. Drain well. Line a baking tray with tin foil, sprinkle over a little oil and spread the par-boiled chips onto the tin.
4 Use your hands to coat the chips well in the oil. Bake the chips in the oven for 20 minutes, then turn them over using a large fish slice and carry on baking for a further 20 minutes until golden and crispy.
5 Ten minutes or so before the end, start to prepare the fish. Tip the breadcrumbs onto a plate and add the grated lemon zest. Add the sun-dried tomatoes and mix everything together with a fork.
6 Dip each piece of salmon into the egg first and then into the breadcrumbs, using your fingers to pat the breadcrumbs evenly over the salmon pieces.
7 Heat 2 tablespoons vegetable oil in a large frying pan, and then add the crumbed salmon slices. Cook on each side for 2-3 minutes until golden and crispy all over and cooked on the inside.
8 Take the chips out of the oven, sprinkle over some vinegar and serve immediately alongside the cooked salmon.
Prep Time25 minutes
Cook Time40 minutes
Nutrition InformationServes 4
Check out more family friendly recipes from Nick.
More tasty suppers to make:
Goat's Cheese & Summer Vegetable Linguine
Chilli Beef Stir Fry
Home Made Macaroni Cheese
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