New Style Fish & Chips
Serve up a traditionally British dish for tea… fish & chips! This is a great recipe for the whole family and for those pregnant mammas-to-be.
Nut-free
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Ingredients
2 medium sweet potatoes, scrubbed
2 tbsp olive oil
4 slices brown bread, crusts removed
30g Parmesan cheese, grated
2 tbsp roughly chopped chives
Pinch of paprika
4 tbsp plain flour
1 egg
2 skinless fillets of sole or plaice from two small fish (two fillets from each fish)
Sunflower oil, for frying
3 tbsp mayonnaise
2 tbsp Greek yoghurt
2 tbsp lemon juice
1 tbsp snipped chives
2 tbsp olive oil
4 slices brown bread, crusts removed
30g Parmesan cheese, grated
2 tbsp roughly chopped chives
Pinch of paprika
4 tbsp plain flour
1 egg
2 skinless fillets of sole or plaice from two small fish (two fillets from each fish)
Sunflower oil, for frying
3 tbsp mayonnaise
2 tbsp Greek yoghurt
2 tbsp lemon juice
1 tbsp snipped chives
Method
- Preheat the oven to 200C / 180C Fan / Gas Mark 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 towards the end of the cooking time.
- Meanwhile, put the bread, Parmesan cheese, 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 egg 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.
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