The Good old Fish N Chips
I’ve always loved the classic, and I’ve tried most of it, be it beer battered or oven baked ones, it’s always good, at least to me.
Today I thought I’d show you the ropes of how to make the perfect Oven Baked Fish and Chips, same flavor but you wouldn’t feel guilty about your waistline after eating it.
Pollock & Cod: Traditional fish that’s used by the British
Haddock: This is pretty ideal too, when deep fried properly, crispy on the outside soft and flaky on the inside.
Now on to the ingredients:
- 4 potatoes ( cut into even strips, leave the skin on or off, I’d leave it on as it has an extra flavor to it)
- 1 tablespoon of sea salt
- Black Pepper
- 2 Pollock Fillets ( Haddock doesn’t exactly work for baking so it shall be Pollock for today!)
- 1/2 cup all purpose flour
- 1 whole egg
- 1/2 cup of breadcrumbs
- Olive Oil
- The technique I’d use to make my chips are exactly the same I’d use as oven baked fries so you can check it out here.
- Preheat Oven at 180deg celsius.
- To make the batter, place the flour in a shallow bowl.
- Crack the egg in another shallow bowl.
- In yet another bowl, to make your crumb mixture, add the rosemary, thyme and breadcrumbs
- Dip the fillets into the flour then the egg, then the crumb mixture
- Brush the fillets with Olive Oil and lightly season it.
- Place it onto a baking tray brushed with Olive Oil
- Bake for 20-30 minutes, turning it over every 10 minutes, do not close the oven door and leave, check to see if the fish fillets are flaky to ensure it’s cooked
- Serve with tartar sauce!