Crispy rice paper fish & chips

Ingredients

• 200 g Raw cod fillet (Choose a fairly thick fillet)
• 200 g Baby potatoes (Cut into crescent-shaped wedges)
• 1 tsp Garlic powder
• 1 tsp Salt (The recipe also specifies “a little salt” in the coating mixture, without indicating an additional quantity.)
• 1 tsp Paprika
• Olive oil spray (Quantity not specified)
• 1 Rice paper wrapper
• 1 Egg
• 30 g 3% fromage blanc (The text specifies “3% here”)
• 1 tbsp Capers (Coarsely chopped)
• 1 tbsp Parsley (Finely chopped)
• 1 tbsp Dill (Finely chopped)
• 1 tsp Mustard
• 3 quarters Lemon (For serving)

Steps

1. 1

   Preheat the oven to 200 °C if using it for cooking. Cut the baby potatoes into crescent-shaped wedges.

2. 2

   Bake the potatoes for 30 to 35 minutes at 200 °C.

3. 3

   While the potatoes are cooking, prepare the fish. In a bowl, combine the egg, a little salt, garlic powder, and paprika. Whisk until smooth.

4. 4

   Quickly dip the rice paper wrapper into the egg mixture on both sides, then place it on a cutting board.

5. 5

   Thoroughly pat the cod dry with paper towels. Place it in the center of the rice paper, then fold the rice paper around the fish, folding in the sides to form a tightly sealed parcel.

6. 6

   Cook the parcel in the air fryer or oven at 200 °C for 12 to 15 minutes, depending on the desired level of crispiness. The recipe also lists olive oil spray among the ingredients, without specifying when or how to use it.

7. 7

   While the fish is cooking, combine the fromage blanc, capers, parsley, dill, and mustard to prepare the tartar sauce.

8. 8

   Serve the crispy fish & chips with the tartar sauce and lemon wedges.

Notes

The amount of salt used in the coating is not specified separately from the listed teaspoon. The use of the olive oil spray is not detailed in the method.

Nutrition per serving

• main course
• fish
• no deep-frying
• air fryer
• oven
• quick