FISH & CHIPS SALT N’ VINEGAR CRUMBED WITH TWICE COOKED CHIPS​

This is a STEP-BY-STEP guide to follow if you need clarification along the way. Enjoy the cook. NOTE: Cut the fish into approx 50 gram strips

PREPING THE CHIPS

1. Peel the potatoes & chop them into the thick chip-like shapes.  Try and keep them all a similar size, so they all cook the same.
2. Place them into a saucepan and cover them with cold water.  The water amount is 3 parts to the potato.
3. Add a good amount of salt to the water.  Place the lid on and bring them to the boil.  They need to be cooked until they are starting to break up and are fluffy on the outside.   This will take approx. 10mins from boiling.  Have a colander ready to strain them once they are cooked.  Also have a tray with a wire rack to dry the potato’s after they are drained of water. 
 
Whilst the potatoes are cooking, let’s do the crumb mixture and crumbing station.

CRUMBING THE FISH

1. Add the Panko breadcrumbs to a bowl.  
2. Place a little air hole in the packet Salt and Vinegar chips and crush the chips with the flat side of a meat mallet or the back of a knife.  The crumbs need to slightly resemble a creed crumb, some chunky ones are ok though.  Place them in with the panko crumbs and combine them.
3. Set up a crumbing station.  You will need 2 bowls – add the plain flour to one bowl and add the egg wash (egg + 1 espresso glass of cold water to loosen the egg up, lightly whisked) to the other bowl.
4. Make a crumbing station line – 1. Flour 2. Egg 3. Crumb Mixture 4. A tray or plate covered in baking paper 
5. Cut your fillets of flake into strips of a similar size (so they cook evenly)
6. Place the strips of flake into the flour and cover all facets of the fish.  Then dip it into the egg.  Finally place it into the crumb mixture.  Really pat the crumb mixture into the fish so that it is covered nicely.  Place the crumbed fish onto the baking paper.  Once all the fish is crumbed, place them into the fridge until you are ready to cook them.
 
Check your potatoes by placing a sharp knife into a piece.  It should go through really easily and the outside should look fluffy.  If they are cooked, strain them now and place them onto the drying rack.  Either way, continue with the next element of the dish.

TARTARE SAUCE

In a bowl add:
– Greek yoghurt
– capers
– finely sliced cornichons
– picked and finely chopped dill fronds (keep a couple of full dill stalks to use on the salad)
– lemon zest
– a good glug of EV Olive Oil
Mix well and set aside in the fridge.

THE MAIN EVENT!

CHIPS

1. If your potatoes were not cooked before you made the sauce, check your potatoes again by placing a sharp knife into a piece.  It should go through really easily and the outside should look fluffy.  If they are cooked, strain them now and place them onto the drying rack.  If you have time you can place them into the fridge to dry off a little or simply wait 5-10minutes on the drying rack.

2. Place baking paper onto an oven tray and drizzle EV Olive Oil on the paper.  Place the chips carefully onto the tray and ensure each is coated with some of that oil.  Once this is done, drizzle a little more EV Olive Oil over the top and place them into your pre-heated oven.  These will take approx. 20mins to cook and become golden brown.

 

Whilst you are waiting for the chips to cook, let’s make the salad.

 

RED CABBAGE SALAD

1. Shred the red cabbage finely.  Place it into a mixing bowl.  

2. Pick left over dill fronds and add this to the cabbage.  Place this in the fridge and we will dress this last minute.

 

COOKING THE FISH

 

NOTE: We start cooking the fish when the chips are beginning to get golden.  At approximately 12-15mins in the oven.

 

1. In a deep frypan, add enough EV Olive Oil to cover the base of the pan.

2. Once the pan is hot, place the fish carefully into the oil.  You can test the heat of the oil by placing a crumb into the oil, if it begins to fry then the oil is hot enough to add the fish.

3. The fish will take approx. 3-4mins to cook on each side.  Turn the fish as they become golden brown.  Whilst the fish is cooking, bring the tartare sauce and red cabbage salad out of the fridge.  Squeeze fresh lemon juice into the salad, a pinch of salt and a drizzle of EV Olive Oil.  Mix the salad well and place it into a nice serving dish.

4. Place paper towel onto a tray to drain off the excess oil from the chips and fish.

5. Just as the fish is almost finished cooking (so all sides are golden brown and they have stiffened up), take the chips out of the oven and place onto the paper towel to drain.  Add a sprinkle of good quality salt, place them into a serving dish. 

6. Take the fish off the heat and place them onto the paper towel.  Add them to the serving dish.