Everyday recipes
Fish and chips
See more recipes in this week's Woman's Day.
INGREDIENTS
panko breadcrumbs, 1 cup
dill, finely chopped, 1 tablespoon
parsley, finely chopped,
1 tablespoon
chives, finely chopped,
1 tablespoon
egg, 1, lightly beaten
milk, 2 tablespoons
whiting fillets, 500g, sliced
into fingers
plain flour, ¼ cup
lemon wedges, to serve
VEGETABLE CRISPS
oil, for deep-frying
sweet potatoes, 400g, peeled
beetroot, 250g, peeled
potatoes, 200g, peeled
sea salt flakes, 2 tablespoons
METHOD
- Line an oven tray with baking paper. Preheat oven to very slow, 120°C.
- In a bowl, combine breadcrumbs and herbs, and season to taste. In another bowl, whisk egg and milk together. Dust fish in flour, shaking off excess. Dip into egg and coat in crumbs. Transfer to a tray. Chill 15 minutes.
- VEGETABLE CRISPS: Meanwhile, heat oil in a large saucepan on medium. Using a mandolin, slice vegetables into very thin rounds.
- Deep-fry vegetables slices, in 3 batches, 8-10 minutes each, until golden and crisp. Drain on paper towel. Season with sea salt flakes. Place crisps in oven while cooking fish.
- Cook fish in same oil, in 2 batches, 2-3 minutes each, until golden and cooked through. Drain on paper towel.
- Serve fish with vegetable crisps. Accompany with lemon wedges.
TOP TIP- Whole parsley leaves deep-fried for few seconds make a delicious garnish.
- Use any fish you prefer, such as ling or flathead.
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