INDIAN CRUMBED FISH WITH SPICY CHIPS

Indian crumbed fish with spicy chips image

Lighten up fish and chips with this low-fat, spicy recipe that's sure to keep the family happy

Provided by Good Food team

Time 50m

Yield Serves 4

Number Of Ingredients 7

Ingredients

3 large potatoes , cut into skinny chips
1 tbsp curry paste
1 tbsp vegetable oil , plus extra to drizzle
1 large garlic and coriander naan bread
1 tbsp curry powder
450g sustainable white fish fillets
tub raita or mango chutney and lemon wedges, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Toss chips with curry paste, half the oil and some seasoning on a baking tray, then cook for 20 mins on the top shelf.
Meanwhile, toast the naan in a toaster, then whizz to crumbs in a food processor with the curry powder. Lay the fish on a baking tray, brush with the rest of the oil, then pack the crumbs on top and drizzle with a little extra oil. Transfer the chips to a lower shelf and cook the fish above for 10 mins until crisp and golden.

Nutrition Facts : Calories 351 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.13 milligram of sodium