Thursday, 14 February 2008

Fish and chips for grown ups!
Coated herb salmon with home made chips

2x lightly smoked Salmon fillets
2 tbs oil for shallow frying
For the fish coating you need:
4 tbs bread crumbs
1 tsp dried basil
1tsp dried thyme
½ tsp curry powder (mild)
For the chips:
2 large white potatoes
2 tbs vegetable fat
3-4 garlic cloves
seasoned plain flour

-The potatoes need to be chipped thickly, then put in a pan of boiling water with a pinch of salt
boil for 10 minutes. Make sure that the potatoes do not over cook and become to soft.
-Meanwhile make the coating for the fish. Combine all the coating ingredients in a large mortar and grind till quite fine. Brush the fish with some oil and pat on the dry coating.
-Heat the oil in a pan until hot and then carefully place the fish in without shaking off too much of the coating. The salmon fillets will need approximately 8-12 minutes frying time with a turn halfway through. Keep the heat medium to low.
-Once the potato chips are boiled drain the water from the pan and drop in the vegetable fat, pop the lid back onto the pan and let the fat melt and coat the chips. Once coated sprinkle the flour over the chips. Give them a quick swirl in the pan to make sure they are all covered.
Spread the chips evenly on a greased baking try and spread the whole garlic cloves amongst them.
Put under a hot grill until crisp and golden, about 10-12 minutes. I also drizzled a teaspoon of garlic oil over my chips.
-Serve your fish and chips with a wedge of lemon and a crispy salad with a tart dressing. I also made a quick sauce requiring:
Two table spoons of mayonnaise, a good squeeze of lemon, a teaspoon of water to thin it out a little and three finely diced baby gherkins (or spring onions), mix all the ingredients together plus some freshly ground black pepper.
Mushy peas are also a favourite with fish and chips! (Get them out of a can)

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