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Will’s Homemade Fish & Chips

We can’t serve you the best fish & chips right now, but here’s the next best thing! Our in house Chef, Will, has created the best fish and chips recipe and is a delicious homemade alternative to help with your Seafood Collective cravings until we meet again.

WILL’S HOMEMADE FISH N CHIPS

Enough for 2-4 people depending on your appetite

CRUMBED FISH

2-4 x fillets (Skinned and boned) of your favourite fish

3 tbsp plain flour to coat

1 egg beaten

Splash of milk (optional)

Pinch of salt

100g panko crumbs (or similar)

1 fresh lemon cut into wedges

  1. Beat the eggs with salt and milk until runny and set aside.
  2. Use a bowl or dish to coat the fish fillets in flour.
  3. Dip the fillets in egg mix until completely covered in egg.
  4. Using tongs or slotted spoon remove fillet from egg and straight into crumb mix
  5. Make sure the crumbs have completely coated the fish and keep uncovered in the fridge until needed.
  6. Pan fry with just enough vegetable oil to coat the bottom of the pan. TIP: preheat oil until sizzling hot, before cooking fish and be careful when frying to keep temperature moderate, but not smoking.
  7. Turn when golden brown and crispy all over.
  8. Drain on paper towel and serve with lemon wedges, oven chips and a good dollop of Tartare sauce.

OVEN CHIPS 

500-750g Agria or baking potatoes (washed or peeled)

Vegetable oil enough to coat chips

Salt and seasoning mix or rub

  1. In a large pot bring to the boil 3L of salted water.
  2. Cut potatoes into desired shapes i.e. wedges, chunky’s or chips.
  3. Blanch the potatoes in the boiling water for 5 mins until slightly tender, but not soft or they will turn to mash potatoes.
  4. Drain all water and allow to cool on a oiled baking tray.
  5. Once cool toss in spice rub or just sea salt or even lightly dust with smoked paprika.
  6. Place in the oven on high 220-240 deg. C and bake until crisp. Turn potatoes over half way through to get even colour all over.

TARTARE SAUCE

100g of good mayonnaise (preferably made from real eggs)

25 g pickled gherkins

15g capers

1 handful of fresh parsley

Optional: squeeze of fresh lemon or 1tbsp of pickle juice

  1. Use a food processor or finely chop all ingredients then mix together with the mayo.
  2. Add lemon juice or pickle juice to taste. Keep cold until needed.
  3. To take it to the next level, make remoulade sauce by adding 1x crushed anchovy fillet to mix.

 

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