Basic Fish and Chips in 30 minutes
Prep Notes
Enjoy this easy recipe if the need calls for fish and chips. If GF simply eliminate the flour and cook the fish directly in the butter or coconut oil.
I serve this with my basic mesclun salad and my two ingredient dressing
I also steam off some veg (broccoli, carrots, cauliflower etc) for the kids as they enjoy this better than salad.
Cooking Time
30 minutes
Yields
4
Ingredients
Use organic ingredients where possible
Fish
400-500 grams white fish (snapper, tarakihi, warehou, cod etc)
1/2 cup of flour to coat fish (optional)
1 teaspoon garlic salt
Pepper to taste
1 tablespoon of butter or coconut oil
Chips
6 roasting potatoes cut into wedges (can substitute kumara here if wanted)
extra virgin olive oil
sea salt and pepper
1-2 tablespoons fresh thyme finely chopped
Directions
Heat oven to 180C
While oven is heating wash and cut potatoes/kumara into wedges and place on baking tray.
Coat with olive oil, garlic salt, pepper, and thyme. Toss potatoes to ensure they are covered.
Place into oven for 20 - 25 minutes or until cooked. (crisp on the outside, soft on the inside)
While the chips are baking prepare the fish.
Cut fish into portions
On a plate mix flour, salt, pepper.
Coat each portion of fish by placing the fish onto the flour mixture and patting and flipping the fish. Dust off any excess flour.
When the chips are ready turn down the oven to 150C and start cooking the fish.
In a warm pan melt the butter and place fish into the pan to cook. Flipping after 2-3 minutes to cook each side.
Serve with my basic mesclun salad and or steamed veg.
Enjoy!