Crumbed fish & home-made chips
Crumbing your own fish is very simple and tastes fabulous. Here is a simple method, along with how to make home-made chips!
Plain flour, about 2 tbsp
breadcrumbs, I use Panko, but you can make your own
2 tbsp fresh parsley, diced finely
2 tsp finely grated lemon rind
Cut fish into appropriate size portions, ensuring all bones are removed. Using 3 separate bowls, add flour seasoned with a little salt and pepper to one, the whisked egg in another and the combined breadcrumbs, parsley and lemon rind in the third. Working with one fillet at a time, dust the fish with the flour then egg then breadcrumbs until well coated. Continue until add fillets are crumbed.
Heat oil in a large wide pan until very hot, add fish and cook until browned on both sides. Remove and rest on some paper towel.
To cook chips, wash and cut potatoes into large wedges or pieces (peel first if desired but usually this is not needed). Steam or microwave for a few minutes to partially cook then pat dry.
Heat canola or suitable vegetable oil to a high heat, gently add chips and cook until browned on each side. Place on paper towel to drain prior to serving.
Enjoy fish and chips with a fresh garden salad or some lightly cooked green vegetables such as broccoli, asparagus, green beans or zucchini, and a wedge of lemon.