Fish N’ Chips

Classic crispy fish fingers with french fries bring the ultimate street food home.

Directions

1. Sauté scallions in oil for a few minutes. While still on flame, stir in flour until blended. Gradually stir in milk and bring to a boil over medium heat. Cook for one to two minutes or until thick. Remove from heat. Stir in tuna, seasoning and half the potato chips. Mix well.

2. Pour into small narrow loaf pan or small round pan. Sprinkle with remaining chips.

3. Bake at 350 degrees Fahrenheit/180 degrees Celsius for approximately 20 minutes. Serve hot with potato chips and a fresh salad on the side.

Tips:

You can make this in mini muffin tins as well (see photo). Your kids will love these individual servings and will not hesitate to eat a few, especially if you use Terra chips (sweet potato chips, beet chips, etc.), which also add color and flavor. I actually had to stop one of my kids from finishing them all off after the photo shoot!

Notes:

If your custom is not to eat fish and milk, be sure to use the oil and soy milk alternative. Both ways come out equally delicious.

Recipe tags

Canned tuna Crispy Dairy dinners Dairy fish Dairy or pareve Easy dinner Easy supper Fish Fish n' chips Kid-friendly Kids Meatless Mondays No mayo No mayonnaise Pareve option Potato chips Quick lunch Scallions Tuna Tuna fish Tuna loaf