Saturday Fish and Chip Supper

What could be more traditionally British than a Fish and Chip Supper?  Fish and Chips as a double-act has existed in Britain for about 150 years - and this week I had a go at a home made version.  I used sole instead of the usual cod or haddock and breadcrumbs instead of batter.  But, even if I say so myself, the results were delicious.  The delightfully crisp and crunchy breadcrumb casing gave way to the moist and tender fish inside.  Teamed with baked wedges sprinkled liberally with paprika and chilli, the meal was an absolute hit.  Lauren pronounced them the best she'd had - even better than from the local chippy!



Here is the recipe I used:


2 large fillets of sole (skinned)
100g cornflour seasoned with salt and black pepper
1 large egg (beaten)
100g breadcrumbs
2 large baking potatoes 
Corn/vegetable oil for frying
Paprika and chilli powder 

Heat oven to  200°C/400°F/gas 6.

Cut the potatoes into large wedges, place in a roasting tin and brush with a little oil.  Sprinke with paprika and chilli powder. Bake for about 30 minutes until the insides are soft and the outsides brown.


Meanwhile, cut the sole fillets into goujon size pieces.
Put the seasoned cornflour, the breadcrumbs and the beaten egg into 3 separate shallow bowls.
Dip each piece of fish into first the cornflour, then the beaten egg and finally coat in the breadcrumbs.
Heat the oil in a small frying pan, and fry the fish in batches of 3 or 4 pieces at a time, for 2-3 minutes until crisp and golden brown.
Place fish on kitchen paper to remove any excess oil.


Serve up with the wedges, peas or mushy peas and a big dollop of tartare sauce (next time I'll try home made sauce).


Yum !