- 3 pieces white fish
- Safflower cooking oil
- 2 eggs
- 1-2 cups Panko breadcrumbs
- ½ cup flour
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- Salt to taste
- Lemon wedges to serve
- Your choice of dips/salad to serve
- 3 large roasting potatoes
- Your choice of dusting salt (optional)
- Pre-heat your oven to a warming temperature.
- Prepare your salad and any dips or sides you would like to have with the fish and chips.
- Wash and cut the potatoes into finger size pieces. You may leave the skin on.
- Soak the potatoes in a bowl filled with cold water for 30 mins. Rinse and set aside.
- Bring a saucepan of water to boil and cook potato fingers for 5-7 mins. Rinse and pat dry.
- Half fill a medium sized saucepan with the Safflower Oil (at least 8cm) and fry the potatoes in batches until beautifully golden with a crispy finish.
- Place on a rack and season with salt. The oven is warm, you can use this to keep your chips warm whilst you work on the fish.
- Now is a good time to make ready your salad, or any sides and dips you wish to serve with.
- Divide fish into manageable pieces of around 100-130g each.
- Prepare a bowl with the flour and mix in garlic powder and black pepper.
- Beat the eggs.
- Roll each piece of fish first in the flour, then in the eggs, then the breadcrumbs, and lay out ready to fry.
- Using the oil for the chips, now fry the fish.
- Serve with lemon, sides and dip.
Re-using your oil.
Wait til your oil cools. Put a coffee filter in a strainer (preferably a pointed cone shaped strainer) and pour the oil through this into your storage bottle. The oil will take some time to drip through, but it will be completely clean and ready to use again! With this oil, you can repeat this process many times. Because of the high smoke point, the oil remains safe to re-use.
Author: Nazli Bashi, Instagram: @parionazi