Name: Baked Fish and (Parsnip) Chips
Prep time: 15 min
Cook time: 20 min
Yield: 3
Ingredients: 1 large parsnip - for the parsnip chips; 1 tbsp olive oil - for the parsnip chips; 1/2 tsp garlic powder - for the parsnip chips; 1/4 tsp salt - for the parsnip chips; 1/4 tsp pepper - for the parsnip chips; 300g white fish fillets - for the fish; 80g panko crumbs - for the fish; 1 egg, beaten - for the fish; 40g corn starch - for the fish; 1/2 tsp garlic powder - for the fish; 1/4 tsp salt - for the fish; 1/4 tsp pepper - for the fish

Instructions

Parsnip chips

Preheat oven to 420ºF / 220ºC.
Peel and cut parsnip into 0.5 inch thick chips. Discard the core.
Prepare a baking tray lined with aluminum foil and lightly greased.
Toss parsnip chips with oil, garlic powder, salt and pepper in a large mixing bowl.
Transfer to lined baking tray. Make sure they are spread out and not touching each other.
Bake for 10 minutes, flip, then bake for another 10 minutes.

Fish

Preheat oven to 420ºF / 220ºC.
Cut fish into 4 inch pieces if the fillets are too big. Pat them dry with paper towels.
Prepare a baking tray lined with aluminum foil and lightly greased.
Prepare 3 bowls. Put corn starch in the first one, beaten egg in the second one, and panko crumbs, garlic powder, salt and pepper in the third one.
Dip a piece of fish in the corn starch, then in the egg, then finally in the panko mixture. Transfer to lined baking tray. Repeat for the rest of the fish.
Bake for 15 minutes or until golden brown.
Serve immediately with chips and your favorite dipping sauce. Enjoy!

Notes

You can bake the chips and the fish together if you have two baking trays.
I used ling fillet but any white fish will work for this recipe.
This recipe does not store well and is best enjoyed immediately!
Serve this with your favorite dipping sauce. I made a healthy tar tar sauce with Greek yogurt, diced pickles, garlic powder, pepper and salt. But feel free to use whatever you like.