Make classic fish and chips with Mary Berry's simple recipeFish and chips with tartare sauce recipeIngredients50g plain flour 100g panko breadcrumbs Two eggs, beaten 6 x 150g tail-end pieces of cod fillet, skinned 1kg medium Maris Piper or King Edward potatoes 105ml sunflower oil Salt and freshly ground black pepper Parsley sprigs, to garnish Lemon wedges, to serve For the sauce 90g mayonnaise Two tbsp double cream Two tbsp sweet gherkins, very finely chopped Half a lemon, juiced One tbsp snipped chives One tbsp chopped parsley A pinch of sugar How to make fish and chipsFirst, measure the flour and breadcrumbs onto two separate plates and beat the eggs in a shallow bowl. Season the cod fillets on both sides with salt and pepper then dip each fillet first into the flour, then the egg and then the breadcrumbs. Be sure to press the crumbs onto the fish so that each piece is evenly coated on both sides. Transfer the breadcrumbed fillets to a plate or tray, cover and chill in the fridge for half an hour to firm up. Meanwhile, preheat the oven to 220C/fan 200C/gas 7 and line three baking sheets (one large, two standard-sized) with baking paper. Peel the potatoes and slice them into thick chips, adding them to a resealable freezer bag as you go. Pour three tablespoons of the sunflower oil and toss together to coat the potatoes evenly in oil. Tip onto the two smaller baking sheets in an even layer, place on separate shelves towards the top of the oven and roast for about 15 minutes. At this point, turn the chips over and swap the trays around on the shelves so they cook evenly. Roast for a further 15 minutes or until golden and tender. Meanwhile, start cooking the fish. Pour enough of the oil (about two tablespoons) into a large frying pan so it forms a thin layer on the bottom and set over high heat. Add the cod fillets and fry on each side for about three minutes or until golden. Do this in two batches, adding the remaining oil for the second batch, and sit on kitchen paper to drain for a minute. Shortly before the potatoes have finished cooking, transfer the fish to the large baking sheet and cook in the oven for five minutes, or until cooked through. For the sauce, mix all the listed ingredients in a bowl and season with salt and pepper. Adjust the taste if necessary, then plate up. Remove the fish and chips from the oven, and serve one fish fillet per person with a portion of chips, sauce and lemon wedge. Source link Posted: 2024-06-06 20:54:24 |
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