Tested till perfect Fish and Chips

Fish and Chips

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: March 2007

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 4potatoes, (about 2 lb/1 kg)
  • 2 tbsp 2tbspvegetable oil, (approx)
  • 1 tsp 1tspground cumin
  • 1/2 tsp 1/2tspeach of salt and pepper
  • 1/2 tsp 1/2tspturmeric
  • 2 2minced cloves of garlic
  • 1/4 cup 1/4cupall-purpose flour
  • 1/2 tsp 1/2tsppaprika
  • 4 4tilapia fillettilapia fillets or catfish fillets
  • 4 cups 4cupspacked baby spinach
  • 4 4lemon wedges
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Scrub potatoes; prick in several places. Microwave on high for 4 minutes or until tender-firm. Let cool for 5 minutes. Cut lengthwise into wedges.

In large bowl, toss together potato wedges, half each of the oil, cumin, salt and pepper, the turmeric and garlic. Arrange on greased rimmed baking sheet. Bake in 450°F (230°C) oven, turning once, until crispy and golden brown, about 20 minutes.

Meanwhile, in shallow dish, whisk together flour, paprika and remaining cumin, salt and pepper. Press fish into flour mixture, turning to coat; shake off excess.

In large skillet, heat remaining oil over medium-high heat; fry fish in batches, turning once and adding more oil if necessary, until golden and fish flakes easily when tested, about
7 minutes.

Add spinach; cover and steam until wilted, about 2 minutes. Serve with lemon wedges to squeeze over top.

Nutritional Information Per serving: about

cal 417 pro 39g total fat 11g sat. fat 2g
carb 44g fibre 5g chol 71mg sodium 366mg

% RDI:

calcium 8 iron 33 vit A 32 vit C 38
folate 51
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