Posh Fish and Chips
Who doesn’t love fish and chips? In the UK we have, what seems to have been a trend for years, Fish Friday. It’s a long-time tradition whereby families across the UK indulge in delicious fish and chips from their local chippy after a long week. It’s a great tradition and here’s a recipe for that day (and all the others).
This fish and chip recipe uses only 5 ingredients but in order to get your chips as thin as this (also known as shoestring fries), you’re going to need what’s called a mandoline. A mandoline is the perfect kitchen accessory to get slices and strips of all the things you love including shoestring fries. I did mine on the 4.5mm Julienne blade.
I get my fish from the fabulous team at Seafood by Sykes. Their seafood is fabulous, most of which is locally sourced and frozen at sea. They are sustainable and premium but their prices are extremely friendly and reasonable. I am a big believer in supporting your fishmonger and local fisheries so if you’re looking for somewhere new to shop, take a look at their fabulous site. I also have a discount for 15% off their site - THP15 if you are interested.
Ingredients
2 cod loins (cut into four)
1 quarter sourdough boulle (stale is best)
2 tsp aonori seaweed (from Waitrose)
3 tsp grated emmantal
2 large potatoes (peeled)
Method
Chop into four pieces and place on parchment on to a baking tray.
In a mini chopper, chop your bread, seaweed and cheese until everything resembles breadcrumbs. You can season here as you go with salt and pepper.
Pat dry your cod loins and cover with your breadcrumb mix (around 2 inches on top)
Bake in the oven for 15-17 minutes until the top is golden and the fish starts to flake away.
Whilst this is cooking, make your shoestring fries.
Peel your spuds and use your mandoline (4.5mm Julienne blade) so get your fries nice and thin then pat as dry as you can.
Place 300ml of vegetable oil on to heat and to test, drop a fry in (it should bubble, rise to the surface and then settle). Do these in batches for 1-2 minutes until all of your fries are done.
Sprinkle with salt and serve with your cod.
