Flash-Fried Fish Fingers with Baked Potato Chips
Inroduction
About this Recipe
By: Sheridan Rogers
Here’s a quick, easy recipe from my latest book “Mini Chef – Cooking with Kids “. Why don’t you try it next weekend and give Mum & Dad a big surprise? ‘They tell me there’s fish in the ocean, They tell me there’s fish in the sea, But I buy my fish in the fish shop So it all sounds fishy to me.’ ~ Unreal Banana Peel (p13)
Ingredients
- large potatoes (such as Idaho, Spunta, Kennebecs or Pontiacs) 4
- olive oil 1/4 cup
- salt 1 – 2 teaspoons
- flathead fillets 250g
- plain flour 1/2 cup
- cornflour 1/4 cup
- baking powder 1 teaspoon
- salt 1/4 teaspoon
- egg 1, beaten
- milk 1/2 cup
- cold soda water 1/4 cup
Serves 2 Preheat oven to 230ºC (210ºC fan-forced/450ºF/Gas mark 7). Cut the potatoes into wedges about 1x1cm (¼x¼inch). Blanch in a large pan of boiling water for 3 minutes, drain and dry with paper towels. Spread out evenly on a baking tray. Drizzle with olive oil and sprinkle over 1–2 teaspoons salt, coating each chip evenly. Bake for 20–30 minutes or until golden and crisp, turning potatoes a couple of times with tongs. Meanwhile, cut the fish into strips, about 12cm (4½inches) long. Add the cold soda water to the batter and stir well to combine. Dip the fish in the batter and shake off excess. Just before cooking, heat the oil in the frying pan. Shallow fry the fillets around 3–5 minutes on each side, until golden and crisp. Serve with potato chips. Batter: Sift the flour, cornflour, baking powder and salt into a bowl. Make a well in the centre, add the beaten egg and milk. Stir well to combine. Leave batter to stand for 20–30 minutes. Stir in the cold soda water just before dipping the fish. Mix well to combine.