Description

Friday Irish-inspired Fish and Chips! Crispy, tender fish fillets meet perfectly seasoned wedges, accompanied by a light tangy salad to complete the perfect meal. Indulge in the ultimate comfort food experience without the quilt.

Ingredients

Potatoes:

4 Potatoes, peeled and cut into 1cm wedges

1 tbs Olive oil

Salt and pepper, to taste

Crispy Fish:

1/2 cup Plain Flour

1/2 teaspoon Salt

1/2 teaspoon Garlic powder

1/4 teaspoon Onion powder

1/2 cup Parsley, leaves picked and finely chopped

1 cup Breadcrumbs

1 Lemon, zested

2 Eggs, beaten

4 large fish fillets (remove skin)

Olive oil

Zesty Salad:

2 Lebanese cucumber, cut into 1cm wedges

1 Red onion, finely sliced

1 teaspoons sugar

1 teaspoons salt

1 tbs Cider vinegar

Extra virgin olive oil, for drizzling

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Instructions

Roast the potatoes: Preheat the oven to 220°C (200°C fan-forced) / 425°F. Toss the potato wedges with olive oil, spread on a lined tray, season with salt and pepper and bake for about 30 minutes until golden and crispy. (Note 1)
Make the salad: Combine the cucumber and red onion in a bowl, sprinkle with the sugar and salt, drizzle with the cider vinegar and extra virgin olive oil and toss to combine. Refrigerate until ready to serve. (Note 2)
Prepare the coatings: In one shallow dish mix the flour, salt, garlic powder and onion powder. In a second dish combine the breadcrumbs, lemon zest and half the parsley. Place the beaten eggs in a third dish.
Crumb the fish: Dip each piece of fish into the flour, then the egg, then the breadcrumb mixture, pressing gently to coat, and place on a lined tray. (note 3)
Cook the fish: Heat a frying pan over medium heat, add the olive oil and cook the fish for 3–5 minutes per side until golden and cooked through. (note 3)
Serve: Serve the fish with the cucumber salad, roast potatoes and lemon wedges.

Notes

Potato quick notes:
Use starchy potatoes like Russets.
Cut potatoes into uniform wedges.
Soak wedges in cold water for 30 mins.
Dry wedges thoroughly before seasoning.
Season generously with olive oil, salt, and pepper.
Arrange wedges in a single layer on baking tray.
Bake at 220°C (425°F) for crispiness.
Flip halfway through baking for even browning.
Watch closely to prevent burning!
Serve hot for best taste and texture.
Salad notes: Allow it to chill in the fridge for a while to enhance the flavours.
Fish quick notes:
Season fish fillets before coating.
Pat dry with paper towels to remove moisture.
Use fresh fish fillets for best flavour.
Use high-quality breadcrumbs for crispy coating.
Press breadcrumbs firmly onto fish for better adherence.
Control oil temperature for frying (350°F or 175°C).
Avoid overcrowding the pan when frying.
Cook fish until opaque and flaky with a fork.
Finish with a squeeze of fresh lemon juice.
Serve immediately for optimal taste and texture.

Prep Time: 20
Cook Time: 30
Category: Main
Method: Baking/frying
Cuisine: Irish/British

Nutrition

Serving Size:
Calories: 568
Sugar: 8.8 g
Sodium: 1945.5 mg
Fat: 13.6 g
Carbohydrates: 66.9 g
Fiber: 6.7 g
Protein: 47.3 g
Cholesterol: 185 mg