I am usually not a big fish eater. On a rare occasion Bart and I will purchase salmon steaks and eat those, but we don’t eat a lot of fish – when really we should – omega 3’s, essential fatty acids etc etc. But last night I had a craving for fish.. So I conjured this up.. and yes, this is stock standard recipe for fish and chips… my way.. there are no rules to fish and chips.. apart from NOT OVERCOOKING THE FISH – that’s a crime. Any who.. let’s gets on with it.
– 450g of white fish, preferably thick white fish as it holds together better
– 1/2 a packet of panko (Japanese) breadcrumbs
– 2 tablespoons of finely chopped parsley
– zest of one lemon
– 3/4 a cup of buttermilk
– 3/4 cup of flour
– salt and pepper
– neutral oil (sunflower, vegetable or rice bran oil for frying)
– 5 red skinned potatoes, cut into wedges
– 1 quantity of homemade tartare sauce
1. Meanwhile, its chip time! In a large bowl, add your wedges of potato, drizzle with some oil, season well with salt and pepper, and all purpose seasoning if you fancy, toss around vigorously using your hands. Throw them on to a baking tray and pop into the oven for about 20minutes before turning them – making sure they are browning and cooking evenly.
2. Moving onto the fish.. cut the fish into even pieces, whether that’s sticks, fingers, fillets, medallions. Lay out three plates, or trays. Fill one each with flour, buttermilk, then breadcrumbs. Add the two tablespoons of chopped parsley and zest of the remaining lemon to the breadcrumbs, making sure that it’s evenly distributed.
3. Now lets get a production line happening: dust a piece of fish in flour, coat it in buttermilk, then crust with breadcrumbs and set aside on a clean dry plate. Repeat. Repeat. Repeat.(I love production lines, sorry for being corny, it’s part of what I do)
4. Did you check your wedges ?? If not, remove them from the oven and give them a toss.
5. Heat up a non-stick frying pan on a medium heat. Drizzle a fair amount of oil and wait about 2minutes. Place 3-4 pieces of fish in the pan and fry for about 2minutes per side, if that, until they are golden and crisp. Just remember that – when you remove fish (or any meat really) from a heat source they will continue to cook from the residual heat that remains in the flesh, so you are better under-cooking than over-cooking 😉 Once cooked, drain on a piece of paper towel to remove the excess oil.
6. Remove the wedges from the oven. Plate up both the fish and the chips. Drizzle some tartare on the plate too, or alternatively serve in a serving bowl or ramekin with a spoon.
Do it! You won’t regret it.
– Serves 4. Serve up against a simple garden salad or some steamed veggies 😀