Oven-Baked Parmesan Fish & Chips

Ikan kurau (threadfin) is packed with nutrients and is highly prized. One thing's for sure, the flesh is firm and makes good fish and chips.

Serves: 2


For the chips

2 russet potatoes, cut into 6cm fries

2 tbsp olive oil

a pinch of salt


For the fish

Olive oil spray

1 cup crispy rice cereal, crushed

1 cup panko (Japanese breadcrumbs)

½ cup grated Parmesan cheese

a pinch of salt

a pinch of ground black pepper

2 egg whites

250g boneless threadfin (ikan kurau)


To serve

Tartar sauce

Malt vinegar



1. Position rack in the upper and lower thirds of your oven and preheat to 200°C. Line two baking sheets with foil.

2. Toss potatoes in a bowl with olive oil and salt, and spread in an even layer on one of the lined baking sheets.

3. Bake on the top oven rack for 20 to 25 minutes, turning them once, until brown and crisp.

4. In the meantime, to prepare the fish, spray baking sheet with olive oil.

5. Place cereal, panko, grated cheese, salt and pepper in a wide bowl. Stir to mix.

6. Place egg whites in another bowl with a pinch of salt and whisk till frothy.

7. Dip the fish in egg white, then roll them in the crumbs to coat. Transfer to the baking sheet.

8. Lightly spray the coated pieces of fish with olive oil and bake on the bottom rack until just cooked, about 12 minutes.

9. To serve, arrange the fish and chips on a platter and serve with tartar sauce and vinegar on the side.

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