Chris Bavin's Fish & New Potato ‘Chips’
This take on fish and chips uses cornflakes to coat the fish instead of batter. Ideally use fillets from the head end of the fish rather than the tail.
|For the fish:|
|½ tsp||smoked paprika (optional)|
|2 tbsp||finely chopped fresh parsley|
|2||eggs, lightly beaten|
|4||white fish fillets, such as haddock, about 200g (7oz) each|
|For the new potato 'chips':|
|500g (1lb 2oz)||new potatoes, scrubbed|
|1 tbsp||olive oil|
|salt and pepper|
|4||garlic cloves, lightly bruised with the blade of a knife|
|A few||thyme leaves|
|grated zest of 1 lemon|
Preheat the oven to 200°C (180°C fan/400°F/Gas 6). Line a baking tray with baking parchment.
Start with the chips. Place a new potato in the ‘cup’ of a wooden spoon. With a sharp knife, make downward cuts into the potato at regular intervals; the more you do the crispier your potatoes will be. The spoon will stop you from cutting all the way through. You want the cuts in the potato to fan out while still held together.
Place the potatoes on a baking tray, drizzle with the oil and season with salt and pepper. Gently rub the oil and seasoning into each potato, then bake for 30 minutes.
Meanwhile, place the cornflakes in a bowl. Use a rolling pin to crush them into a fine crumb (you want some finely crushed, but it’s ok to have some chunkier bits, too). Add the paprika, if using, and parsley.
Season the eggs with salt and pepper. Dip the fish fillets in the egg, then place in the crumb, pressing it firmly onto the fish. Place the fish on the lined baking tray and bake in the oven with the ‘chips’ for 15 minutes.
After the ‘chips’ have been cooking for 30 minutes, scatter the potatoes with the garlic and thyme leaves, and bake for a further 10 minutes.
Remove the potatoes from the oven and sprinkle with the lemon zest. Serve the ‘chips’ alongside the fish with a good wedge of lemon and a few salad leaves.
396 kcal, 6.2g fat, 40g carbs, 43g protein.