This baked fish and chips with rainbow salad is a great DIY takeaway with lots of colourful veggies. A new take on an old favourite, sure to be a hit with the kids!

?Serves: 4
Prep: 20-25mins Cook: 25 mins

Ingredients

Fish and chips

• 1 sweet potato
• 2 potatoes
• 1 tablespoon extra virgin olive oil
• 1 table spoon sesame seeds
• 1 egg
• A tad under 1 cup ice cold water (if using white flour you’ll need less water)
• 1 cup plain wholemeal flour (or try using half half)
• 500g white fish fillet

Rainbow salad

• Green veggies
• Orange/yellow veggies
• Red veggies
• Purple cabbage or beetroot
• Juice of one orange

Directions

1. Preheat oven to 200ºC
2. Wash sweet potato and potato and cut into small pieces
3. Place potatoes on a baking tray lined with baking paper
4. Brush potatoes with oil and sprinkle with sesame seeds
5. Place tray in the oven and bake for 30 minutes
6. To make fish batter, mix together egg and 3/4 cup of ice cold water
7. Add flour and mix
8. Then slowly add more water until you make a thick batter
9. Cut fish into pieces and dip in batter. Place on a second tray lined with baking paper
10. Bake fish in oven for 20 – 25 minutes
11. While fish is cooking, make a salad but cutting up different coloured veggies (Why not get the kids involved using our Foost first or next knife?)
12. Squeeze an orange over rainbow salad as dressing
13. Serve fish and chips with rainbow salad

 Notes

Try using different veggies for the chips such as zucchini, parsnip or purple carrot.