Copyright John Paul Urizar
www.johnpaulurizar.com.au
When you're thinking of chips here it's a good idea to dispense with any idea of large floury potatoes submerged in the deep fat fryer.
These potatoes made with waxy kipflers, dipped in egg white, are hardly chips in the traditional sense but they are a healthier way to indulge.
Preheat the oven to 210 degrees Celsius.
Wash and dry the potatoes and cut into chip shapes. Beat the egg whites to combine and add the sea salt and chopped sage. Coat the potato in the egg white mix and lay the chips onto a lightly oiled tray to bake for 40 minutes. Brush the flathead with a little olive oil and place under the hot grill to cook for 5 minutes each side. Sprinkle with a little lemon juice and cracked black pepper.
Combine the salsa ingredients and serve with the fish and chips and accompanying salad.
Note: To obtain a list of sustainable fish, purchase a copy of Australia's Sustainable Seafood Guide available from www.amrineconservation.org.au
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 40 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1596 kj |
| Calories | 381 kcal |
| Fat | 10.4 g |
| Saturated Fat | 2.6 g |
| Total Carbohydrate | 20.4 g |
| Total Protein | 48.5 g |
| Fibre | 3.9 g |
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