Kathryn Danzey, Founder
Craving classic fish and chips without the deep-fried indulgence? Meet our Rejuvenated-style version: succulent white fish fillets with a crunchy almond-oat coating, paired with oven-baked sweet potato chips and vibrant mushy peas.
It’s a nourishing twist on a beloved dish, lower in calories and healthy fats while still delivering maximum flavour. You get all the satisfaction of a crisp, golden meal, but with less guilt and more goodness.
Perfect for a midweek comfort dinner, this meal brings balance and taste to your table classic, comforting, and health-conscious.
Instructions
Step 1
Preheat your oven to 200C. In a mixing bowl, toss together your sweet potato chips with the oil and seasonings. Arrange on a lined baking tray and place in the oven to bake for 35 minutes, or until crisp.
Step 2
In the meantime, make your fish. Stir together all dry ingredients in a bowl, along with salt and pepper. In a separate bowl, whisk the egg. Dunk each fillet of fish into the egg, then roll into the ground almond mixture, ensuring all sides are coated. Place into a pan and gently fry for a few minutes on each side, or until lightly golden. Remove from the heat and set aside.
Step 3
Once your chips have been cooking for 20 minutes, turn them, then place the fish on a separate tray into the oven beside them. Bake until the fish is cooked through (around 15 minutes).
Step 4
In the meantime, make your peas. Gently heat the oil in a pan, then add the peas. Cook until defrosted, then place into a blender with the remaining ingredients and pulse until you reach desired consistency.
Step 5
Serve the cooked fish alongside crispy sweet potato chips and mushy peas.
Ingredients
For the fish:
- 2 skinless fillets white fish, boned
- 3 tbsp ground almonds
- 2 tbsp oats
- 1/2 tsp arrowroot
- 1/4 tsp garlic powder
- 1 pinch chilli flakes
- 1 pinch oregano
- 1 egg
- Salt & pepper to taste
For the mushy peas:
- 200g frozen peas
- 1 tsp olive oil
- 1 mint sprig
- 2 tbsp coconut yoghurt
- Lemon juice to taste
- Salt & pepper to taste
For the chips:
- 2 Sweet potatoes, scrubbed and cut into chunks (you can peel or leave the skin on)
- 1 tsp olive oil
- Seasoning of choice (we used paprika)
- Salt & pepper to taste
