Dukkah Crusted Fish and Chips

Dukkah Crusted Fish and Chips

Gluten-free Dairy-Free Refined Sugar-Free

Dukkah Crusted Fish and Chips

This recipe is the ultimate One-Tray Wonder that can be placed in the middle of the table for sharing with the whole family or plated up as delicious individual serves. You'll load up the base of your serving tray with golden brown crunchy sweet potato fries, baked to crispy perfection, with chunky pieces of dukkah crumbed fish pieces on top, finished with dollops of zesty lime avocado smash.

Small Top Plate Only Lscape

In this recipe I have used the Table of Plenty Classic Dukkah. 

Originating from Egypt, Dukkah is a wonderful blend of nuts, herbs, seeds and spices to add natural flavour to meals. Some of my favourite combinations are coating salmon, chicken, using it in salads, dipping with olive oil or sprinkling on avocado and toast!

It is also perfect to use as a crust for this Dukkah Fish and Chips recipe.

  • INGREDIENTS

    600 g barramundi, snapper or other firm white fish fillets, skin and bones removed 
    2 eggs, whisked 
    1/2 cup coconut cream 
    45g Box Table of Plenty Original Dukkah
    1/2 cup tapioca or arrowroot flour 
    1/2 cup almond flour 
    3 tablespoons extra-virgin olive oil 
    Sea salt and freshly ground black pepper, to season

    For the Sweet Potato Fries
    2 sweet potatoes (about 500 g), peeled
    3 tablespoons extra-virgin olive oil
    60 g (1/2 cup) arrowroot or tapioca flour
    1 teaspoon sea salt

    Zesty Lime Avocado Salsa 
    2 avocados, roughly smashed with a fork
    1 handful of coriander leaves, roughly torn
    1 lime, cut into wedges

  • METHOD

    Get started by pre-heating your oven to 200C and line two large baking trays with baking paper.

    Slice your sweet potato into 7 cm long x 5 mm wide fries. Making sure they are all about the same size is important here for even cooking and uniform crispiness. Place the fries in a large bowl, drizzle over the olive oil and toss with your hands to coat well. Add the arrowroot or tapioca flour and salt and, again, toss with your hands to get all over even coverage. Carefully spread out the fries in a single layer on one of the prepared trays, making sure there is no overlap (this helps them go extra crispy). Roast for 20–30 minutes, or until they are golden brown, crunchy and crispy.

    Once your chips are in the oven, get onto your Dukkah crumbed fish. Cut the fish fillets into smaller pieces about 12 cm in length then whisk the eggs and coconut cream in a large shallow bowl. In a separate bowl, combine the Dukkah, almond flour and arrowroot or tapioca flour. Working with one piece at a time, dip the fish in the egg mixture, allowing excess liquid to drip off, then coat in the Dukkah crumb mixture before transferring to the remaining prepared baking tray. Drizzle the fish with olive oil, then bake for 15–20 minutes or until crispy and golden brown. I like to do this during the second half of the chips total cooking time.

    Once your fish and chips are both cooked, transfer the fish to the same tray as the chips, top with generous helpings of the smashed avocado, fresh coriander, a squeeze of lime juice, a seasoning of salt and pepper and serve with salad leaves and extra lime wedges.

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