Fish and Chips

Is this your new signature dish?

Ingredients


Oat and Seed-Crusted Fish with Lemon:
  • 3 tblsp wholemeal flour
  • sea salt and freshly ground black pepper
  • 3 tblsp rolled oats
  • 3 tblsp mixed seeds
  • 1 large egg
  • 4 skinless white fish fillets, such as haddock or cod (150-200g/5-7oz each), sliced into rough chunks
  • sunflower oil, for shallow-frywing

Homemade chips
  • 5 rooster potatoes, cut into chips
  • 3 tblsp olive oil
  • 1 tblsp ground black pepper
  • 1 tblsp sea salt

To serve
  • mixed leaf salad
  • lemon wedges

Method

For the fish
  1. Combine the flour and a generous amount of salt and black pepper on one plate and the oats and seeds on another. Beat the egg in a shallow dish.
  2. Dip a piece of fish first in the flour, shaking off any excess, then dip in the beaten egg and lastly in the oats and seeds mix. Place on a plate and repeat with the rest of the fish.
  3. Pour enough oil into a large frying pan until it is about 1cm (½ in) deep and heat over a high heat.
  4. Fry the fish for 2-3 minutes on each side until golden brown. Remove with a fish slice and drain on a plate lined with kitchen paper.
For the chips
  1. Preheat the oven to 200°C.
  2. Cut the potatoes into chips about 1cm in thickness.
  3. Spread the potato chips evenly over two large non-stick baking trays. Try and give the chips as much space as possible; this will make them extra crispy.
  4. Drizzle the oil over the chips and toss until they are all combined. Sprinkle over the pepper, salt and toss again.
  5. Place in the oven and roast for 40-50 minutes or until crispy and golden.
  6. Serve straightaway as a tasty snack or alongside a main meal.




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