For the sauce, heat the oil
hyme, garlic powder, salt and cornstarch together and toss evenly with potatoes
Place all ingredients in a bowl and mix well. ( Allow the flavours to infuse for an hour before serving).
Place in an airtight jar or container and store in the fridge for up to one week.
Serve with fish and chips or ALL manner of seafood and fish!
s it is added). Cook chips in 2 batches, 4-5
Sift the flour and cornstarch into a bowl and make a well in
Make a well in center and gradually whisk in beer to
cup all-purpose flour and self-rising flour. Season. Gradually
Preheat the oven to 400\u00b0F. Line a baking sheet with parchment paper and arrange the potato slices on two-thirds of it. Season the fish with salt, pepper and paprika and sprinkle with 3 tsp of the lemon juice. Bake the potato slices for about 15 mins, adding the fish after about 5 mins.
Mix the yogurt with the remaining lemon juice, salt and pepper and stir until smooth. Garnish with lemon zest. Place the endive, peppers and sprouts in a salad bowl. Serve with the fish and chips and yogurt sauce.
irections or until golden brown and crisp.
Meanwhile, combine breadcrumbs
b>and water, and continue to stir until the batter is smooth.
For
Cut potatoes
Dip fish in batter
Fry fish and chips
to 1/4 inch-thick chips. Toss in 1 tbsp
>fish. Place in a baking dish and pour milk over top. Bake for
f boiling water for 6-7 mins. Drain and cool slightly. Cut
th olive oil spray and place potato rounds
eadcrumbs and rosemary on a separate plate. Dust fish with
b>and drizzle with olive oil. Roast for 40 mins, or until browned and
Preheat oven to 400\u00b0F. Line 2 baking trays with parchment paper. Arrange potatoes on 1 tray. Lightly coat with oil and season. Bake for 10 mins.
Meanwhile, dip each fish fillet in milk then coat with breadcrumbs. Place on second tray. Lightly coat with oil and season. Bake fish and potatoes for another 20-25 mins, turning fish halfway through cooking, until golden and cooked through.
Serve with lemon wedges and salad.
Preheat the oven to 400\u00b0F. Line two baking pans with parchment paper.
Arrange potatoes on one pan. Spray with no stick cooking spray; season to taste. Bake 15 mins.
Meanwhile, dip each fish fillet into milk and coat with breadcrumbs, pressing firmly. Place on second pan. Spray with cooking spray; season to taste.
Bake fish with chips a further 15-20 mins, until golden and cooked through, turning fish halfway through cooking.
Serve with lemon wedges, salad and tartar sauce.
>fish and 1/4 cup beer in a medium bowl. Cover and chill for