Recipe (courtesy of our friends at Healthy Food Guide Magazine) Crumbed Fish and Chips
4 big-size potatoes or kumara, olive oil spray, 1 tablespoon chopped fresh parsley, 1/4 teaspoon salt, 2 teaspoons olive oil, 1 cup fresh breadcrumbs, 4 fish fillets, skinned and boned (gurnard, tarakihi, snapper)
Preheat the oven to 200°C. Scrub clean about 1 large potato per person, but do not peel. Cut into wedges or chips and pat dry with a paper towel. Line a shallow ovenproof pan with foil (shiny side up), add chips in a single layer and spray lightly with olive oil spray. Sprinkle with salt to taste. Bake at 200°C for 30 minutes, or until the chips are crisp and golden.
Combine the breadcrumbs, parsley and salt in a bowl. Lay the pieces of fish flat on a flat surface and gently but with a firm pressure, pat the crumb mix onto both sides of the fish. Because the surface of the fish is damp, it will cling to the fish (or you can add an egg to the mix). Stand for about 5 minutes. Heat a large frying pan, preferably non-stick, add the olive oil and when it is hot but not sizzling, put in the fish and turn the heat to medium. Cook slowly until the underside is crisp and golden, turn and brown the other side (3-4 minutes total for a 2cm thick fillet).
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