Fish, chips and tartare peas
SERVES 4 Swap the Friday night chippy run for this healthier homemade version.
YOU WILL NEED
3tbsp flavourless oil
5 large potatoes (approx 1.2kg), cut into 1cm chips
4 x 120g skinless white fish fillets
3tbsp plain flour
1 egg, lightly beaten
75g golden breadcrumbs
For the tartare peas:
350g frozen peas
1 shallot, finely chopped
2 gherkins, finely chopped
1tbsp capers, roughly chopped
2tbsp mayonnaise
1tsp Dijon mustard
Zest and juice of ½ lemon
To serve:
½ lemon, cut into wedges, tomato ketchup, and buttered bread (optional)
HOW TO DO IT
1. Heat the oven to 220C Fan/Gas 9. Line a large baking tray with baking paper and drizzle with 1tbsp oil. Arrange the chips in a single layer, drizzle over the remaining oil and cook for 25 mins, flipping the chips halfway through.
2. Meanwhile, put the fish into a ziplock bag. Add the flour and season, then seal the bag and shake to fully coat the fish. Lay the bag flat and pour the beaten egg over the floured fish, then gently turn the fish to coat in the egg.
3. Spread the breadcrumbs out on a plate then put the fish into the breadcrumbs, turning them to coat. Make 4 spaces on the chips tray for the fish, then return to the oven for 10-15 mins until the fish is cooked through.
この記事は WOMAN'S OWN の March 20, 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です ? サインイン
この記事は WOMAN'S OWN の March 20, 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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