![Arab-style Baked Fish and Chips](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/fish-and-chips--arab-cuisine--cf740ade-7856-483c-bda3-1d7dd13a78ad.png)
Recipe
Arab-style Baked Fish and Chips
Mediterranean Delight: Baked Fish and Spiced Potato Wedges
4.9 out of 5
In Arab cuisine, we have put a delightful twist on the classic British dish of Fish and Chips. Our Arab-style Baked Fish and Chips combines the flavors of the Mediterranean with a healthier cooking method. This recipe features tender baked fish fillets coated in aromatic spices, served alongside crispy oven-baked potato wedges seasoned with Middle Eastern herbs. Get ready to savor a fusion of flavors that will transport you to the sunny shores of the Mediterranean.
Metadata
Preparation time
15 minutes
Cooking time
25 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Mediterranean diet, Pescatarian, Gluten-free, Dairy-free, Low calorie
Allergens
Fish
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Nut-free
Ingredients
While the original British Fish and Chips is deep-fried, our Arab-style adaptation focuses on a healthier approach by baking the fish fillets and potato wedges. We have also incorporated Middle Eastern spices and herbs to infuse the dish with a unique Mediterranean flavor profile. This adaptation provides a lighter and more nutritious alternative while still capturing the essence of the beloved classic. We alse have the original recipe for Fish and Chips, so you can check it out.
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500g (1.1 lb) white fish fillets (such as cod or haddock) 500g (1.1 lb) white fish fillets (such as cod or haddock)
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2 tablespoons olive oil 2 tablespoons olive oil
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon ground coriander 1 teaspoon ground coriander
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1 teaspoon paprika 1 teaspoon paprika
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1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
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1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
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Salt and pepper, to taste Salt and pepper, to taste
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4 large potatoes, cut into wedges 4 large potatoes, cut into wedges
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2 tablespoons cornstarch 2 tablespoons cornstarch
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1 teaspoon garlic powder 1 teaspoon garlic powder
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1 teaspoon dried oregano 1 teaspoon dried oregano
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1 teaspoon dried thyme 1 teaspoon dried thyme
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Fresh parsley, for garnish Fresh parsley, for garnish
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Lemon wedges, for serving Lemon wedges, for serving
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat: 12g (2g saturated)
- Carbohydrates: 35g (2g sugars)
- Protein: 25g
- Fiber: 5g
- Salt: 1g
Preparation
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1.Preheat the oven to 200°C (400°F).
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2.In a small bowl, mix together the olive oil, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper to create a spice blend.
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3.Place the fish fillets on a baking sheet lined with parchment paper. Brush the spice blend onto both sides of the fish fillets.
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4.In a separate bowl, combine the cornstarch, garlic powder, dried oregano, dried thyme, salt, and pepper. Toss the potato wedges in this mixture until evenly coated.
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5.Arrange the coated potato wedges on another baking sheet lined with parchment paper.
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6.Place both baking sheets in the preheated oven. Bake the fish fillets for 15-20 minutes or until cooked through and flaky. Bake the potato wedges for 25-30 minutes or until golden and crispy.
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7.Serve the baked fish fillets and potato wedges together, garnished with fresh parsley. Accompany with lemon wedges for squeezing over the fish.
Treat your ingredients with care...
- Fish fillets — Ensure the fish fillets are fresh and of high quality for the best flavor and texture.
- Potatoes — Soaking the potato wedges in cold water for 10 minutes before coating them will help remove excess starch and result in crispier wedges.
- Spices — Feel free to adjust the spice quantities according to your taste preferences. Add more or less of a particular spice to suit your desired level of flavor.
Tips & Tricks
- For an extra kick of flavor, sprinkle some sumac or za'atar over the baked fish fillets before serving.
- To make the potato wedges even crispier, place them on a wire rack on top of the baking sheet. This allows air to circulate around the wedges, resulting in a crunchier texture.
- If you prefer a spicier version, add a pinch of cayenne pepper to the spice blend.
- Serve the dish with a refreshing cucumber and yogurt dip on the side to balance the flavors.
- Experiment with different types of white fish, such as tilapia or sole, to vary the taste and texture.
Serving advice
Serve the Arab-style Baked Fish and Chips hot, accompanied by a fresh green salad or steamed vegetables. Drizzle some extra virgin olive oil over the fish fillets for added richness. This dish pairs perfectly with a side of creamy hummus or tangy tahini sauce for dipping.
Presentation advice
Arrange the baked fish fillets and potato wedges on a large platter, garnished with sprigs of fresh parsley. Place lemon wedges around the platter for a pop of color and to add a citrusy touch. Serve the dish family-style, allowing everyone to help themselves and enjoy the flavors together.
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