I spent most of Friday afternoon trying to work out what I was going to have for my tea, and after some recommendations from fellow LPCers, decided eventually to go for fish and chips. But, in true recipeforprocrastination style I didn’t want to leave it to someone who actually knew what they were doing and just go down to the chippy – I wanted to do it myself.
So, here’s a ridiculously OTT recipe for my own version of fish and chips. The chips are slightly more like roast potatoes and were cooked in the fat left over from my confit duck and were beautifully crispy and salty (thanks to the salt which was on the duck skin). It was also nice to have the parsnip chips too – left a little surprise as to which you were about to eat.
The batter is adapted from the coating I have used on chinese Lemon Chicken (I’m sure this is a recipe which will be written up at some point!) and the herbs made the fish taste really nice and light. You can use whichever fish you like. I had lemon sole, which was very tasty but a bit of a pain given the number of bones. A Man had salmon fillet, which worked very well.
Home Made Fish and Chips
Fat for cooking (use what you’d normally use for roast potatoes)
Finely chopped herbs (I used fresh thyme, sage and rosemary)
Salt and Pepper
- Peel the potatoes and parsnips if desired (we left them skin-on) and chop into thick wedges. Parboil for around 5 minutes and drain.
- Heat the fat in a roasting tin in a very hot oven. Once hot, add the potatoes and parsnips and shake to cover in fat. Cook in a very hot oven – ours were in there for about an hour all-told, but htey’ll be cooked after around 20 minutes.
- Beat the egg with a little water in a shallow dish. Mix the cornflour with the herbs and season in another shallow dish.
- Dip the fish first in egg, then cover with the cornflour mix. Repeat.
- Remove the chips from the fat and drain on kitchen towel. Replace in the oven to keep warm on a plate/clean tray.
- Turn the oven down to a medium-hot temperature and place the fat in the oven to reheat.
- Once the fat is hot, add your fish and place in the oven. It’s difficult to say how long to cook for – it all depends on the type of fish and how thick the fillet is. Usually you can get some information from the fishmonger (or packet!) as to the length of time needed to cook. Turn half-way through cooking, to ensure all the batter is nice and crispy.
- Drain on kitchen towel and serve with peas and lots of ketchup!