Fish and chips
I am forever amazed by the power of food to evoke memories, to conjure places and moments in time. Fish and chips are summertime in New Zealand. They evoke grass and sunshine, sand and sea, jandals and short-shorts, picnic blankets and Pohutukawa flowers in bloom. This said it only follows that the best place to tuck into this summer staple is anywhere outdoors, preferably a place with a view, sand between your toes, surrounded by good company, tomato sauce at the ready.
Quizzing the fathers in the studio about the eating habits of their offspring provided inspiration for this month’s theme. This recipe puts a bit of a spin on your typical batter-crusted, deep fried fish and chips and makes a quick and easy weeknight meal.
- 4 Fish fillets – I used snapper
- Olive oil
- 1 egg, whisked
- Panko breadcrumbs
- 1 sheet nori (sushi seaweed), finely chopped.
- 500g potatoes (I used new seasons little red potatoes)
- 2 tbsp olive oil
- 2 tbsp butter
- 1. Pre-heat the oven to 180°C on bake. Cut potatoes into eighths to create wedges. Parboil, then drain.
- 2. Put the olive oil and butter onto a baking tray and place in the oven for a few minutes to heat the fat. Watch closely to make sure the butter does not start to smoke and burn. Add the potatoes to the oil/butter mix to coat. Roast for an hour or so until the potatoes are crispy.
- 3. Mix the panko crumbs and nori in a shallow dish. Dip the fish in the egg and then the crumb mixture, coating well.
- 4. Fry with a little olive oil until fish is cooked through and crumbs have browned.
- 5. Serve fish and chips with plenty of tomato sauce and a green salad if you’re feeling that way inclined.