Homemade Fish and Chips

Ingredients

FISH

• 600 g (1 lb 5 oz) flathead fillets (3–4 fillets) or any firm, white-fleshed fish (see note 1 for other suitable fish)
• 1/2 cup (75 g) plain (all-purpose) flour
• 2 eggs, whisked
• 2 cups (120 g) panko breadcrumbs
• Oil, for frying (see note 2)
• 1/2 tsp sea salt flakes
• Lemon wedges, to serve

CHIPS

• 1 kg (2 lb 3 oz) potatoes, any variety (see note 3)
• 2 tbsp olive oil
• 1 tsp sweet paprika
• 1 tsp sea salt flakes
• 1/2 tsp freshly cracked black pepper

TARTARE SAUCE

• 11/2 cups (375 g) whole-egg mayonnaise (see note 4 about dairy-free)
• 1 tbsp finely diced gherkins (dill pickles)
• 1 tbsp finely diced capers
• 1 tbsp finely diced red onion
• 1 tbsp finely chopped fresh dill (or fresh flat-leaf/Italian parsley if preferred)
• 1 tbsp lemon juice
• 1/2 tsp sea salt flakes
• 1/2 tsp freshly cracked black pepper

Instructions

FISH PREPARATION

1. Cut the fish into strips.
2. Dredge the fish in the flour, then the egg, then the breadcrumbs. Use your hands to press the fish into the breadcrumbs well to ensure it is evenly coated.
3. The fish is now ready to be cooked using one of the methods below, or frozen (see recipe notes below if freezing).

CHIPS

1. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
2. Cut the potatoes into wedges (approximately 8 from a large potato or 6 from a small potato).
3. Place the potatoes in a large baking dish (do not use baking/parchment paper), and add the olive oil, paprika, salt and pepper. Use your hands to coat.
4. Arrange the potatoes so that the cut side lays flat on the tray. The contact with the baking tray is what produces crispy potatoes.
5. Cook for 25 minutes.
6. Turn the potatoes, so the other cut side lays flat on the tray. Cook for another 20 minutes (use this time to cook the fish).
7. Serve immediately.

TARTARE SAUCE

1. Combine the ingredients in a small bowl and set aside until ready to serve.

HOW TO FRY FISH

1. Heat the oil in a large, heavy-based frying pan over high heat (see note 2 for oil recommendations).
2. Once the oil is hot, add the fish and cook for 6–8 minutes until crispy and golden.
3. Drain on a paper towel.
4. Sprinkle with salt and serve with lemon wedges and tartare sauce.

HOW TO OVEN-BAKE FISH

1. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
2. Drizzle the crumbed fish with 2–3 tablespoons of olive oil and bake for 12–14 minutes.
3. If you want to deepen the colour of the crumb, see note 5.
4. Sprinkle with salt and serve with lemon wedges and tartare sauce.

HOW TO OVEN-BAKE FISH FROM FROZEN

1. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
2. Drizzle the crumbed fish with 2–3 tablespoons of olive oil, and cook for 17–19 minutes.
3. Sprinkle with salt and serve with lemon wedges and tartare sauce.