[guide.chat] Fish and chuncky chips recepie on email
- From: "Carol O'Connor" <missbossyboots33@xxxxxxxxx>
- To: "guide chat" <guide.chat@xxxxxxxxxxxxx>
- Date: Sun, 25 Mar 2012 22:37:39 +0100
Fish and Chunky Chips
3 Large King Edward potatoes(about 900g)1 Vegetable stock cube4 x 150-200g firm
white, chunky fish fillets, such as cod or haddock skinned1 small egg50g fresh
breadcrumbsfinely grated zest of 1 lemonspray oil, for coating
Pre-heat the oven to 200c/400f/ Gas 6.Peel the potatoes and cut into 2 cm thick
chips.Bring one litre of water to the boil in a large pan. Add the stock cube
and mix to dissolve, then add the potato chips, bring back to the boil and cook
for eight minutes.Drain and leave the chips to cool.
Meanwhile, get the fish fillets, then place the egg into a small bowl and
whisk very lightly with a fork.Place the crumbs in another bowl and mix this
with the lemon zest and season.
Dip each fish fillet into the egg then the crumb mixture.Put all the dipped
fillets to one side.
Spray the chips sparingly with oil and toss them to coat evenly, then spray a
large baking tray with a little more oil.Place the chips in a single layer on
the tray, and cook themfor fifteen minutes.Add the fish to the tray and bake
for a further 15-20 minutesuntil the chips are golden and the fish is cooked
through andflakes easily with a fork.
Enjoy with a glass of Morrison's Petit Chablis 75cl.Fresh lemon and delicate
flower aromas, with mineral tonesand fruity citrus flavours.
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