Lime Cashew Fish and Chips

Lime Cashew Fish and Chips


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This traditionally kid's dish gets a healthy, adult make-over! Everyone will love the spicy, lime twist in this dish, so you'll want to make it again and again.

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Time needed

35 min cooking

Serving Size / Yield

4 servings


  • 1/2 C. flour
  • 1/3 C. milk
  • 1 egg
  • 2 C. breadcrumbs
  • 1/2 C. unsalted cashews, chopped fine
  • 2 tsp. lime find, grated fine
  • 1 tsp. dried chili flakes
  • 1 lb. white fish fillets, cut into strips
  • 4 medium potatoes, cut into strips

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Put the flour on a large platter. In a shallow bowl, whisk together the milk and egg. On another platter, combine the breadcrumbs, cashews, lime rind, and chili. One piece at a time, coat the fish in the flour, shake off the excess, and dip in the egg mixture. Finish by coating the piece in the cashew and breadcrumb mixture. Place the breaded fish sticks on a plate. Repeat until all the fish and potatoes have been used.

Preheat the oven to 400 degrees. Line 2 large baking trays with parchment paper. Arrange the potatoes on one tray and spray them with cooking oil. Bake for 20 minutes. On the other tray, put the fish and spray with the oil. Bake for 15 minutes, or until the fish is golden and cooked through.

Serve with the lime wedges and salad.

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