Friday 12 February 2016


We often make our own fish and chips for dinner. Not every week, but often enough that I am getting closer and closer to making the crunchiest chips possible. At our previous home I had to deep-fry the chips in oil as our old gas oven was hopeless. I've read that you need to deep fry them twice to get them extra crunchy, but I was never game enough to do that (to our arteries, or our patience!).

However, now that we have an electric oven that seems to work quite well, I was able to try once again the method of cooking them in a hot oven. Everyone was happy with the result. Below, is the method I used. [Feel free to add any tips you may have too!]

Also, a note on the fish. I've mentioned previously how much Peter Singer's book The Ethics of What We Eat changed the way I shop for food. One big point he makes is about avoiding endangered fish, such as Orange Roughy, which is also marketed as Deep Sea Perch and Sea Perch. There is a list here on which fish are better to eat, and better to avoid. As well as an extensive list here for NSW waters.  Greenpeace has an international list too. We always look for responsibly sourced seafood.

Potatoes, about 1 large potato per person
Sunflower oil, a glug
Fish, such as snapper or flathead
Butter, knob
Parsley, optional
Lemon, optional

1. Preheat oven to 220-degrees-C (or hotter, if you can). Peel potatoes and cut into 1.5cm slices. Place in a large saucepan and bring to the boil. Place baking tray in oven (to heat up). Once boiling, remove and drain. Return to pan over low heat to "dry out" and to ensure all excess liquid has evaporated.
2. Cover with oil and transfer to a hot baking tray. Ensure that the chips aren't swimming in oil. (I use tongs or sometimes drain them in a colander. Cook on a high heat for about 20-30 minutes until golden. Sprinkle with salt while still hot.
3. Meanwhile, melt butter in a frying pan. Cook fish fillets, turning after about 5 minutes. Serve with lemon cheeks.

image the indigo crew

No comments:

Post a Comment