Blog
Wednesday 10th July 2019Alternative Fish and Chips
Ingredients
Potato Wedges
- 400g new potatoes
- 1 tsp medium curry powder
- 1 tbsp olive oil
Fish
- 350g sustainable Cod or Pollock Fillet
- 150g fine polenta or Panko breadcrumbs
- 1 tsp garlic powder
- Zest and juice of 1 lemon
- 1 tsp smoked paprika
- 4 tbsp seasoned plain flour
- 1 egg beaten with 4 tbsp cold water
- Olive oil for frying
- 1 lemon, cut into wedges
Mushy Peas
- 200g frozen peas
- 6 leaves fresh mint
Method
Preheat oven to 200oc/ gas 6
Slice the potatoes in half lengthways then slice each half in half again to make 4 wedges. Place the potato wedges in a bowl, sprinkle salt and pepper and curry powder.
Drizzle over the oil, then toss everything together to coat. Spread out into a single layer on a large baking tray. Bake for 20 minutes until golden brown and cooked through.Turn half way through cooking.
For the fish simply mix together the polenta/ panko bread crumbs, garlic powder and lemon zest. On a plate mix together the flour, smoked paprika and seasoning, dust the fish fillets with the flour then dip in beaten egg and dust all over with polenta/ breadcrumb mix. Heat a drizzle of olive oil in a nonstick pan and lay the fillets in away from you. Cook on a medium heat for 1 minute each side to colour all over then drain well on kitchen towel, transfer to a non stick baking tray and pop the coloured crusted fillets through the oven to just cook through for approximately 3-4 minutes.
To prepare the peas blanch in boiling water for 1 minute then drain and add half to a blender with the mint leaves and a squeeze of lemon juice from the zested lemon. Blitz the half first with a splash of the blanching water to a achieve a liquid consistency then add the remaining peas and blitz to a chunky puree.
Serve the peas with the fish, potato wedges a wedge of lemon and a spoon full of tartare sauce.
Tartare Sauce
- 5 tbsp of Mayonnaise or substitute creme fraiche/yoghurt for healthier version.
- 1 pickled gherkin
- 1 tbsp capers
- 1 diced banana shallot
- 1 tbsp chopped parsley
- squeeze of lemon juice
Mix all to combine and serve.