How great is fish and chips? The perfect Friday night supper. The perfect anytime supper. This is a low-fat baked version which is just as tasty as the stuff from your local chippie and half the price.
Two fillets of fish. It can be haddock or cod or hake or plaice or any white fish you like, but please get sustainably fished fillets.
Breadcrumbs – a small plate or bowlfull
Salt and pepper
2 large potatoes
1tbs olive oil
Pre-heat the oven on to 180C/350F.
You don’t need to peal the potatoes, we don’t. But feel free if you want to. Cut them into chips and then put them in a pan of boiling, salted water for five minutes. Drain them, arrange them on a baking tray in one layer and drizzle over the olive oil, sprinkle on some salt and shake them about a bit and make sure they’ve all got some oil and salt on.
Put the tray of chips into the oven. I like my chips just slightly brown and a bit floppy, as in the picture above. If you prefer yours crisper, wait 5 or 10 minutes before starting on the fish.
Now break the eggs into a bowl and whisk them together with a fork. Season the breadcrumbs with salt and pepper. Take a fish fillet, dip it in the eggs, then dip it into the breadcrumbs. Roll it about a bit so it’s got breadcrumbs all over, then dip it back into the eggs and then back into the breadcrumbs. Sprinkle the breadcrumbs over any parts of the fillet that look a bit bare. I double-dip the fillets because if you only do it once it can be a bit scanty and doing it twice means you get a proper covering all over and it goes nice and crisp.
Repeat the double-dipping with the second fillet and put them onto a baking tray. Put them into the oven with the chips. Give the chips a bit of a shake to make sure they’re browning evenly.
After ten minutes, give the chips another shake and turn the fillets over.
After another ten minutes, the chips should be done and the fish will be ready. I like mine with peas and plenty of nasty, cheap, wonderful ketchup.