I love fish and chips but over the years I have increasingly failed to enjoy traditional fish and chips bought from the local shop. The chips are often soggy, the batter heavy and the fish invariably overcooked. Then, by the time you get them home they have steamed in the packaging and are starting to go cold. Here is our simple and light version of a Friday night favourite that allows the flavour of the fish to shine.
Ingredients
Firm white fish fillets; we use snapper. Allow 150gms to 200gms per person.
We use Royal Blue Potatoes but Nadine or Sebago are just as good. Allow 2 medium potatoes per person.
Olive oil
Salt and fresh ground black pepper
3 Tablespoons of plain flour
1 teaspoon cumin
1.5 teaspoons salt
Method
45 minutes before you intend to serve, set your oven at 200C.
Peel, rinse and dry the potatoes.
Cut into thick chips or 10mm rounds, the choice is yours.
Place in a large bowl and generously season with salt and pepper.
Pour on a generous amount of olive oil and toss the potatoes to fully coat.
30 minutes before you intend to serve, tip the potatoes onto a flat tray lined with baking paper, spreading them out evenly in a single layer.
Place in the oven, turning the chips after 15 minutes and baking them until golden.
While the chips are baking heat your bbq hotplate to medium high or prepare a frypan coated lightly with olive oil.
Mix the flour, salt and cumin on a large flat plate. The quantities given will be more than enough for four serves. If you are serving more just increase the ingredients proportionally.
Coat each fillet both sides and place on another plate.
7 minutes before serving time lightly oil the hotplate or heat your frypan. We always cook fish outside on the bbq hotplate on which we place a sheet of baking paper then lightly oil that.
After 1 minute the oil should be hot enough to place the fish on. Our bbq is hotter on the right hand side so I always place the thicker end of the fish toward that side.
Cook for three minutes until golden on the underside then turn over and cook on the other side for 2 minutes or until the underside is golden. Remove to a warm serving plate.
The chips should now be golden and crisp so remove them to a warm serving bowl. Serve your fish and chips immediately. We enjoyed our fish and chips with a glass or two of the lovely McClaren Vale Serafino 2016 Reserve Chardonnay
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