Fish ‘n Chips: Accompaniments

Mushy Peas

Serves 2

170g frozen peas

20g butter

30ml water

salt & pepper

• Defrost the peas in a bowl with cold water. This should only take a few minutes. Strain, shaking off as much of the excess water as possible.
• Reserve about 1/5 of the peas. Place the remaining peas in a pan, along with the 30ml water.
• Cook over medium heat until all the water has evaporated and the peas are cooked through.
• Place the peas into a blender (or use a stick blender) and puree.
• Adjust seasoning by adding salt and pepper.
• Fold in reserved peas and serve.

Tar Tar Sauce

Makes 170ml

1 Tbsp finely chopped gherkins

2 spring onions, finely chopped

1 tsp finely chopped chives

1 Tbsp finely chopped parsley

1 1/2 tsp horseradish cream

2/3 cup Hellman’s real mayo

1 Tbsp freshly squeezed lemon juice

1 tsp chutney

4 capers, finely chopped

• Mix all ingredients together, season with salt and pepper

Fish ‘n Chips

Classic:

Serves 2

oil for deep frying

80g self raising four

pinch of salt

1/3 cup soda water

1/3 cup beer

1 tsp baking powder

2 x 145g pieces of white fish (such as hake or cod)

Oven 180 Celsius

• Whilst heating oil to desired temparature, mix all the ingredients together with a whisk until a smooth batter forms.
• When oil is ready, first fry the chips for about 7 minutes, then drain and put on a baking tray in the oven.
• Then,  one piece at a time, dip and coat the pieces of fish in the batter, and fry in the hot oil.
• (A method of testing whether the oil is ready or not is to drop a bit of the batter in the oil. If it sizzles and bubbles and floats to the top – the oil is ready)
• Fry the fish for about 3 to 4 minutes per side and until the batter is nice and golden in colour.
• Serve

Fish ‘n “Chips”

Modern:

(only for kids with more adventurous taste buds 😉 )

Serves 4

12 baby potatoes

2 slices white bread*, toasted

60g roasted and salted cashew nuts

1/4 tsp mild english mustard**

1/2 tsp chopped garlic

10g parsley

salt and pepper

20ml olive oil

2 x 145g white fish (such as hake or cod), deboned and skinless

3 Tbsp butter

4 Tbsp chopped parsley

Salad greens

Avocado

Oven 180 Celsius

• Put the baby potatoes on to boil.
• In a blender, break the toast into pieces, add the cashew nuts and blend to form a coarse crumb.
• Now add the mustard, garlic, parsley, salt and pepper, and blend again until ingredients all chopped.
• Add the olive oil, blend again, to form a wet crumb that sticks together when pressed together.
• Lightly oil a baking tray, put the pieces of fish “skin side” down and press the crumb mixture onto the flesh of the fish
• Place in the oven for 8 minutes
• The potatoes should be ready just before the fish is done: Cut them in hald and toss them in the butter and chopped parsley and season with a little salt and pepper.
• Toss the greens and avo in some balsamic vinegar and olive oil.
• Remove fish from the oven and serve.

* For an even healthier option: Use whole grain bread instead of white bread, and for a wheat free version, don’t use bread and use 8 Tablespoons of ground almonds for every slice of bread.

** If this is a bit strong for sensitive taste buds, use Dijon mustard instead

  Parsley, Garlic and Mustard added to the Bread and Cashew “Crumb”

 Herb and Nut Mixture

Press the Herb and Nut Mixture firmly onto the Flesh of the Fish

 

 

 

 

Toss hot, cooked, Baby Potatoes in Butter and Parsley