Fish ‘n chips
What can be nicer than home made fish and chips? And as a bonus not saturated in fats.
Chips
Agria potatoes are ideal. Cut potatoes into wedges and par boil. Drain well then coat lightly with oil (olive or soya) and put in pre heated oven to bake until outsides are golden and crisp (the centres will be light and fluffy). Stir from time to time so that they do not stick to the tray.
Fish
Ingredients
600 gr. thick fish fillets ( terakahi, snapper , blue cod, hapuka . lemon fish)
4 tbsp flour
1 large egg
1 cup white breadcrumbs
5 tbsp light oil
2 tbsp butter
lemon wedges
parsley
salt and pepper.
Method
Cut fish into four even pieces. Place the flour and seasonings into a shallow dish. Beat the egg in a shallow bowl until frothy. Place crumbs in a plate.
Coat the fish in the flour, shaking off any excess. Put the fish into the egg and then into the crumbs ensuring that they are well coated on all sides.
Heat the oil in a wide frying pan then add the butter. When the butter starts
To foam cook the fillets gently until golden brown on each side (should take 3-4 minutes a side).
Drain on paper towel and serve with lemon wedges and chips.
Serves 4
