New Style Fish & Chips
Serve up a traditionally British dish for tea, alongside a splash of vinegar.
Nut Free
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Ingredients
2 medium sweet potatoes, scrubbed
2 tbsp olive oil
4 slices brown crustless bread
30 g grated parmesan cheese
2 tbsp roughly chopped chives
0 none paprika
4 tbsp plain flour
1 egg
2 Skinless fillets of sole or plaice from two small fish (two fillets from each fish)
0 exclude sunflower oil for frying
3 tbsp mayonnaise (reduce fat variety is fine)
2 tbsp Greek yogurt
2 tbsp lemon juice
1 tbsp snipped chives
2 tbsp olive oil
4 slices brown crustless bread
30 g grated parmesan cheese
2 tbsp roughly chopped chives
0 none paprika
4 tbsp plain flour
1 egg
2 Skinless fillets of sole or plaice from two small fish (two fillets from each fish)
0 exclude sunflower oil for frying
3 tbsp mayonnaise (reduce fat variety is fine)
2 tbsp Greek yogurt
2 tbsp lemon juice
1 tbsp snipped chives
Method
- Preheat the oven to 200C/ Gas 6. Cut the potatoes into chips and put in a bowl. Toss with the olive oil and spread out onto 2 baking sheets. Bake for 35 to 40 minutes, turning every 10 minutes until browned at the edges. Watch carefully toward the end of the cooking time.
- Put the bread, parmesan , chives and paprika into a food processor and whiz until you make breadcrumbs. Season with salt and pepper and spread out on a plate. Put the flour on another plate and season with salt and pepper. Whisk the eggs with 1 tsp water in a shallow bowl.
- Dust the fish with flour, dip in the egg and roll in the crumbs to coat, Put on a tray. Heat a thin layer of sunflower oil in a large frying pan and fry the fish over a medium heat for 2 to 3 minutes each side until golden and cooked through (you may need to do this in two batches).
- Blot on paper towels before serving with the chips.
- To make the lemon and chive mayonnaise dip, simply whisk all the ingredients together.
