Ingredients
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650g sebago potatoes, scrubbed, cut into 1cm chips
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Olive oil cooking spray
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vegetable oil, for shallow-frying
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8 (750g) flathead fillets
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1 egg, lightly beaten
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3/4 cup panko breadcrumbs
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1/2 cup aioli
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100g mixed salad leaves, to serve
Method
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1Preheat oven to 220°C/200°C fan-forced. Cook potatoes in a medium saucepan of boiling, salted water for 8 to 10 minutes or until tender. Drain well. Place on a tray lined with paper towel. Set aside to cool completely.
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2Place chips, in a single layer, on a large greased baking tray, spray with oil. Bake for 45 minutes or until golden and crisp. Season with salt.
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3Meanwhile, heat oil in a large, deep frying pan over high heat. Dip fish into egg, then coat in breadcrumbs. Shallow-fry fish for 3 minutes or until crisp and golden. Drain on paper towel. Serve fish and chips with aioli and salad.
Source: taste.com.au
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