When it’s this easy to make Catalano’s fish and chips, you’ll never opt for a takeaway fish and chips shop again.
Serves 2
Cooking tip: Baby snappers commonly used are Moses, Tropical and Blue Spot.
Ingredients
200-300gm fresh baby snapper fillets
2 cups plain flour
2 eggs
200mL milk
1 box herb and garlic panko breadcrumbs
3 royal blue Ppotatoes
1 tbsp olive oil
1 sprig fresh rosemary leaves
Tartare sauce, to serve
Lemon wedge, to serve |
Methods
- Preheat oven to 220°C.
- Peel the potatoes and cut into finger width chips. Wash the chips thoroughly in cold water then pat completely dry. Place them into a bowl with the oil, rosemary and a good pinch of sea salt. Toss to coat the chips then spread evenly onto a non-stick baking tray. Bake for 40-50 minutes turning every 10 minutes until brown.
- While cooking the chips, set up a crumbling station with a bowl of flour, eggs and milk whisked together in another bowl and the crumbs in a final bowl.
- Place the fillets of fish into the flour, coat and shake off any excess. Place into the egg wash and then into the crumbs. Firmly press on the crumbs then place all the crumbed fillets into the fridge until the chips are cooked.
- Once ready heat a frying pan with a little oil and fry the crumbed fish for 2 minutes on each side or until a golden colour.
- Stack chips on the plate and place the fish on top. Serve with tartare sauce and lemon wedges with a little more salt.
|
