Fish and Chips Croatian Style

Recipe

Fish and Chips Croatian Style

Adriatic Sea Delight

4.6 out of 5

Croatian cuisine is heavily influenced by the Mediterranean, with fresh seafood being a staple. This recipe adapts the classic British dish of Fish and Chips to incorporate Croatian flavors and ingredients.

Jan Dec
Seafood› Fish Dish› Saltwater Fish Dish› Fish and Chips
European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine
European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Preparation time

20 minutes

Cooking time

25 minutes

Total time

45 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Pescatarian, Dairy-free, Nut-free, Soy-free, Gluten-free (if using gluten-free breadcrumbs)

Allergens

Fish, Wheat (if using regular breadcrumbs)

Not suitable for

Vegan, Vegetarian, Paleo, Keto, Low-carb

Ingredients

This Croatian version of Fish and Chips uses fresh Adriatic Sea fish, such as sea bass or sea bream, and is coated in a mixture of cornmeal and breadcrumbs for added texture. The chips are replaced with roasted potatoes seasoned with rosemary and garlic. We alse have the original recipe for Fish and Chips, so you can check it out.

Nutrition

  • Calories: 350 kcal / 1460 KJ
  • Fat: 12g (2g saturated)
  • Carbohydrates: 32g (3g sugars)
  • Protein: 28g
  • Fiber: 3g
  • Salt: 0.8g

Preparation

  1. 1.
    Preheat oven to 200°C (400°F).
  2. 2.
    In a shallow dish, mix together cornmeal, breadcrumbs, salt, and black pepper.
  3. 3.
    Pour milk into another shallow dish.
  4. 4.
    Dip each fish fillet into the milk, then coat in the cornmeal mixture.
  5. 5.
    Place the coated fish fillets on a baking sheet lined with parchment paper.
  6. 6.
    In a separate bowl, mix together olive oil, rosemary, and garlic.
  7. 7.
    Toss the potato wedges in the olive oil mixture until coated.
  8. 8.
    Place the potato wedges on the same baking sheet as the fish fillets.
  9. 9.
    Bake for 20-25 minutes, or until the fish is cooked through and the potatoes are crispy and golden brown.

Treat your ingredients with care...

  • Sea bass or sea bream — Make sure to remove any bones from the fillets before coating in the cornmeal mixture.

Tips & Tricks

  • For extra crispy potatoes, soak the cut wedges in cold water for 30 minutes before tossing in the olive oil mixture.
  • Serve with a side of tartar sauce or aioli for added flavor.

Serving advice

Serve hot with a wedge of lemon on the side.

Presentation advice

Arrange the fish fillets and potato wedges on a large platter and garnish with fresh herbs, such as parsley or dill.

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