New style fish and chips
Chef:
Annabel Karmel
You can freeze the fish once it is coated but before it is cooked.
2 medium sweet potatoes, scrubbed
2 tbsp olive oil
4-5 slices brown bread, crusts removed
25g (1oz) Parmesan cheese, grated
2 tbsp roughly, chopped chives
Pinch of paprika
4 tbsp plain flour
1 egg
1 tsp water
Skinless fillets of sole or plaice from two small fish
Sunflower oil
Salt and pepper
3 tbsp mayonnaise (reduced-fat variety is fine)
2 tbsp Greek yoghurt
2 tbsp lemon juice
1 tbsp snipped chives
Pre-heat the oven to 200°C/180°C fan/ 400°F/ Gas 6
Cut the potatoes into chips and put in a bowl. Toss with the olive oil and spread out on 2 baking sheets. Bake for 35-40 minutes, turning every 10 minutes until browned at the edges. Watch carefully towards 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 egg with 1 teaspoon water in a shallow bowl.
Dust the fish with flour, dip in the egga and roll in the crubs 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 2-3 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 dip, simply whisk together the mayonnaise, yoghurt, lemon juice and chives.
Serves
Makes 2 portions
Main ingredients
Fish, Vegetables
Recipe Type
Dinner, Easy, Family Dinners, Healthy, Kids Food, Quick Meals, Classics
Special Info
Pregnant Mums
Level of Difficulty
Easy
