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Fish and Chips


This tastes like the real thing! I subbed sweet potatoes for white potatoes and baked the fish and chips in the same pan for easy cleanup. It may not be the conventional English way to do it, and I’m sure some Brits will take umbrage at the idea, but it’s a lot healthier, and the taste and texture are not compromised at all. You will have to double the recipe, it’s that good!


Prepare the Chips

1. Preheat oven to 450 degrees Fahrenheit (230 degrees celsius). Line a large baking sheet with Gefen Parchment Paper and spray with cooking spray.
2. Rinse sweet potato sticks in cold water and pat dry. Roll dry in a towel. Transfer to a bowl. Toss with olive oil, salt, pepper, and paprika. Place in the oven and bake for 15 minutes.

Prepare the Fish

1. Slice fish into strips while semi-frozen (it will be easier to cut). Pat dry with a paper towel.
2. Combine the two flours on a large flat plate. Beat the eggs and seasonings in a bowl. Place the golden bread crumbs on a second large flat plate.
3. Dip the fish into the flour mixture, then into the eggs, then into the bread crumbs.
4. Remove the baking tray from the oven. Place breaded fish strips on the second half of the tray. Flip sweet potatoes over. Spray fish strips with olive oil spray. Return the pan to the oven and bake for another 15 minutes.
5. Serve hot, with a honey mustard dipping sauce or a tartar sauce.


Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger