Recipe of the week: Crumbed fish and chips

Every week, we feature a new, easy to follow recipe for you to try. This week, it’s a new take on fish and chips.

Ingredients

2 large potatoes

1/2 tsp oil

2 medium to firm textured pieces of fish, e.g. cod or halibut

1/2 cup breadcrumbs

1/2 tsp oregano

salt and pepper to taste

2 tbsp grated Parmesan (optional)

Method

1. Pre-heat oven to 200ºC.

2. Cut potato into wedges or chips and pat dry with a paper towel.

3. Line a shallow ovenproof dish with tinfoil, shiny side up. Add chips in a single layer and toss with oil.  Sprinkle with salt.

4. Bake for 30 minutes or until chips are crisp and golden.

5. While chips are cooking, prepare the fish.

6. Mix breadcrumbs, salt, pepper, oregano and parmesan cheese together.

7. Lay fish fillet on a flat surface and gently but with firm pressure, pat the crumb mix onto both sides of the fish. Because the fish is damp it will cling to the fish. Leave fish to stand for 5 minutes.

8. Place crumbed fish in an ovenproof dish. After chips have been cooking for 20 minutes place the fish in the oven. Cook for 8-10 minutes or until golden brown and the fish is milky rather than translucent in the thickest part.

Serving Suggestion: serve with a wedge of lemon and a green salad or coleslaw.

Courtesy of Senior Chef. All these recipes come from New Zealand