Food Academy- Homemade Fish and Chips.

Cooking "Fish and Chips" this way is far easier on your pocket and stomach.

Microwaving the chips first speeds up the cooking (done in 30-45min). Don't forget to shake the tray every 15 minutes to stop the chips from sticking.

I have used Silver Warehou for this recipe but most types of fish will do (no flakey fish though).
Set up your crumbing bowls (flour, egg and breadcrumbs) and try to use different hands for each section.

Brown the crumbed fish in a frypan and then cook your fish through on a tray in the oven. Don't overcook it.

Homemade Crumbed Fish and Oven Fries

Equipment

·      Chopping board and sharp knife

·      Peeler

·      Oven dish

·      Plates/bowls for crumbing

·      Small frypan

·      Whisk

·      Glass bowl for microwaving

·      Tongs or fish slice

·      Measuring cups/spoons

Ingredients

·      1 Whole fish, to produce 2 fillets, skinned and boned

·      2-3 Potatoes, cleaned and cut into wedges

·      Egg, 1 whisked

·      Breadcrumbs, ½ cup

·      Flour, ½ cup

·      Seasoning (salt, pepper, herbs)

·      Oil for frying

·      Lemon slices

·      Ramekin of Tartare sauce

Method

1.    Ovens on to 175⁰C.

2.    Wash and wedge the potatoes.

3.    Microwave for 8 minutes.

4.    Place into oven dish then oil and season.

5.    Bake for 30-40 minutes

6.    Fillet the fish. Wash the fillets and dry on paper towels.

7.    Set up the crumbing bowls (flour, egg and then seasoned breadcrumbs).

8.    Crumb the fillets by dusting in the flour first, then dunk in the egg and finally roll in the breadcrumbs. Place on a separate plate when finished.

9.    Heat up the fry pan (medium heat) and add some oil. Place the crumbed fillets in the pan and fry until golden brown on either side. Take the fish out of the pan and dry on paper towels. Keep warm in the oven.

Serve the wedges and crumbed fish on a plate. Garnish with lemon slices and a dollop of tartare sauce