Think you know your fish and chips? Think again as we offer a delicious variation on the fish with capers, gerkins and lemon.
Ingredients
- 3 large baking potatoes
- Good splash of vegetable oil
- Splash of olive oil
- 2 thick fillets cod, about 225g each
- Plain flour, for dusting
- Handful of baby gherkins, drained and cut into quarters
- Handful of capers, drained
- Juice of 1 lemon
- Handful of chopped fresh parsley
- Small handful of snipped chives
- Couple of good dollops of mayonnaise
Method
- 1. Preheat the oven to 220°C/fan200°C/gas 7. Cut the unpeeled potatoes into thick slices, then cut each slice into thick chips. Cook in a pan of boiling water for 2-3 minutes. Drain and spill on to kitchen paper to get rid of excess water. Put into a large roasting tray and drizzle with a good glug of vegetable oil. Toss the chips well so they are coated all over. Pop into the oven for 25-30 minutes, tossing once, until golden.
- 2. About 15 minutes before the chips are done, heat a large, heavy-based pan with olive oil. Dust the fish all over with flour and cook, skin side down, for 4-5 minutes, then carefully turn over and cook for a further 5-6 minutes until just tender. (Pop into the oven for 5 minutes if the fish is quite thick.) Remove from the pan and put on to two warm plates.
- 3. Add the gherkins and capers to the pan and fry for 1 minute. Add the lemon juice and sizzle over a high heat for about 30 seconds. Remove from the heat and throw in the herbs. Put a dollop of mayonnaise on each piece of fish and spoon over the gherkin sauce. Divide the chips between plates and serve.
Nutritional info
Per serving (with mayonnaise): 774 kcals, 42g fat (6g saturated), 54g carbs, 48.3g protein, 2.7g sugar.