Recipe
Fish and Chips Croatian Style
Adriatic Sea Delight
4.9 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.
Metadata
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.
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4 fresh sea bass or sea bream fillets (500g / 1.1lb) 4 fresh sea bass or sea bream fillets (500g / 1.1lb)
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1/2 cup (60g) cornmeal 1/2 cup (60g) cornmeal
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1/2 cup (60g) breadcrumbs 1/2 cup (60g) breadcrumbs
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1/2 tsp salt 1/2 tsp salt
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1/4 tsp black pepper 1/4 tsp black pepper
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1/2 cup (120ml) milk 1/2 cup (120ml) milk
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2 large potatoes, cut into wedges 2 large potatoes, cut into wedges
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2 tbsp olive oil 2 tbsp olive oil
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1 tsp dried rosemary 1 tsp dried rosemary
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2 cloves garlic, minced 2 cloves garlic, minced
Nutrition
- Calories: 350 kcal / 1460 KJ
- Fat: 12g (2g saturated)
- Carbohydrates: 32g (3g sugars)
- Protein: 28g
- Fiber: 3g
- Salt: 0.8g
Preparation
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1.Preheat oven to 200°C (400°F).
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2.In a shallow dish, mix together cornmeal, breadcrumbs, salt, and black pepper.
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3.Pour milk into another shallow dish.
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4.Dip each fish fillet into the milk, then coat in the cornmeal mixture.
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5.Place the coated fish fillets on a baking sheet lined with parchment paper.
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6.In a separate bowl, mix together olive oil, rosemary, and garlic.
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7.Toss the potato wedges in the olive oil mixture until coated.
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8.Place the potato wedges on the same baking sheet as the fish fillets.
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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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