These fish and chips are delicious, simple and much healthier and cheaper than fish and chips from the local chippy. This meal was about $3 per serve with salad. I like to keep the skin on the chips for a better flavour, but if you prefer, peel the spuds.
2 – 3 Tbsp oil for frying (high temp oil like rice bran or macadamia works best)
White fish fillets (we used New Zealand Hoki)
1 – 2 potatoes per person, cut in to wedges
1/4 cup plain flour + 1 – 2 Tbsp
1 tsp paprika
salt and pepper to taste
- Preheat the oven to 220°C. Heat an oven tray with a couple of tablespoons of oil until very hot.
- Par boil the potatoes until just tender. Drain and return the potatoes to the pot and sit over the heat for a few seconds to ensure they are quite dry. If you prefer, give the chips a good shake to roughen then up and give them texture.
- Sprinkle the potatoes with a tablespoon or two of flour (to give a very light coating), a little paprika and salt and pepper. If you would prefer spicy wedges, sprinkle the spuds with Cajun spice at this time too. Toss to coat.
- Spread the potatoes onto the hot tray, tossing in the oil to coat (the oil will be very hot, so be sure not to splash it on your skin). Bake for 20 – 40 minutes or until golden and crisp, turning once.
- Heat a little oil in a fry pan.
- Meanwhile, combine the 1/4 cup of flour, teaspoon of paprika and salt and pepper on a plate. Coat the fish lightly in the flour mixture, shaking off any excess.
- Fry the fish over high heat for a minute or two on each side until crisp and golden and cooked through. Serve with the chips and salad.