Fish and chips

Preparation time:
10 mins
Cooking time:
35 mins
Serves:
4
Rating:
Fish and chips is everyone’s favourite seaside dish – but this is with a twist! Crispy, herbed potato chips with tender battered bream.
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Ingredients

½ bunch thyme, finely chopped
¼ bunch rosemary, finely chopped
2 Tbsp rock salt
4 large potatoes, unpeeled, washed
Vegetable oil, for deep-frying
2 cups mineral water, chilled
1 cup ice cubes
1½ cups plain flour
800g boneless, skinless bream fillet, cut into 3cm-thick fingers
½ cup rice flour
Sea-salt flakes and freshly ground black pepper, to season
Aioli, to serve
Lemon wedges, to serve
Notes

If you don't have a mortar and pestle put thyme, rosemary and rock salt in a food processor.

Method

1. Use a mortar and pestle to grind thyme, rosemary and rock salt until fine. Thinly slice potato with a mandolin. Pour oil into a large saucepan to 8cm deep. Heat to 180°C. Cook potato chips, in 2 batches, for 8-10 minutes or until golden and crisp. Drain on paper towel.

2. Pour mineral water into a large bowl. Add ice cubes and plain flour. Whisk until just combined, leaving a few small lumps. Toss fish pieces in rice flour, then dip in batter, shaking off excess. Deep-fry, in 2 batches, for 5-6 minutes or until crisp and light golden. Drain on paper towel. Season with salt and pepper.

3. Season chips with a little of the herb mixture. Serve with fish, aioli, remaining herb mixture and lemon wedges.

  • Author:
  • Stylist: Stephanie Souvlis
  • Photographer: Andre Martin
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1 Comments

  1. Colin04:41pm Thursday 30th May 2013 ESTReport Abuse

    Fish and chips are so yummy but so fatty. this is a good way to go. We buy fresh or frozen fillets and bake with vegy oil but do not include chips. A good colour filld salad is great. pumpkin roasted is good as well as long as the fat is drained off. The food truck programme is so good on this.

    Reply

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