Oven baked fish and chips - homemade

Everyone hankers after fish and chips don't they? 

This is easy fish and chips especially if you don't have a deep fat fryer/chip pan/deep saucepan and a litre and a half of sunflower oil in your cupboard.

You will need your oven, a baking tray and the ingredients you are cooking with.

Using your oven is more expensive than using the stove so we'll use it to cook both the chips and the fish. Also, it's a lot more healthy cooking this way as it uses far less oil/fat.  Yes the chips will taste different but they are still really lovely and the fish (as long as it's bought as fresh as possible) will taste great.

Meal for 2

Oven on at 220*C (remember to have your oven up to temperature before you put anything in to cook)

Ingredients

2 large potatoes - buy them loose (cheaper) Use king Edwards or big jacket spuds
1 lemon
1 egg - beaten
2-3 slices of stale bread ( you are going to make breadcrumbs so the staler the better so leave it out overnight)
fish - 200g pollock or cod or better still speak to the person on the fish counter in the supermarket, the fish will be fresher and you get exactly the size you want. (it's not expensive at all)
quick shake of black pepper
sunflower oil - dribble
mayo, mustard, tom ketchup, whatever you like to dip your chips into


If you haven't chipped potatoes before then simply have a go, no right way no wrong way all you need is chips as fat as your fingers and as long as them.

To make breadcrumbs without a food processor you can scrunch your stale bread up and grate it against a cheese grater, believe me it does work if your bread is stale.

Put your breadcrumbs on a plate, grate the rind of the lemon into the breadcrumbs and add the black pepper, beat an egg into a bowl and cut your fish into small chunks.  Dip the fish in the egg and roll in the breadcrumbs and put onto the baking tray and put them into the fridge until they are needed.

When your potatoes are chipped lay them onto the baking tray and pour a tiny bit of oil over the chips and roll them into it - NOT TOO MUCH ( put your finger over the hole of the oil bottle to control the flow).

Put the chips into the oven for 15 minutes and turn them over once half way through cooking.

Add your fish to the tray and cook all for a further 10 minutes. Breadcrumbs should be browning.

Plate up with a bit of mayo, mustard and whatever you like to dip in to. Slice the lemon up into pieces and squeeze this over your fish, very very nice indeed.

Oh, go easy on the salt, it's not very good for you. (chip shops have been asked to take the salt cellers off the counter to stop people putting too much on their chips )

Sprinkle a little vinegar to get that seaside taste.

Enjoy


If you want to fry your chips in a deep fryer and are unsure how to use it then give me a shout by email.