Fish and Chips

by Pia Haugseth
Fish
Dairy-free
90 min
Fish and Chips

ingredients

  • 1 x potato
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp red pepper powder
  • 1 pinch salt
  • 2 x breaded fish filet
  • 1/4 x romaine lettuce
  • 1/4 can corn
  • 1/4 x red pepper
  • 1 tbsp corn starch
  • 6 x cherry tomatoes
  • 1/4 x yellow onion
  • 1/4 x lemon
  • 1/2 x broccoli

method

  1. Cut the potato into strips and put them in cold water for about 1 hour. (This is to remove some of the starch in the potato, so it becomes a little more crispy. If you are short on time, you can rinse them under cold water and leave them in the water as long as you can.)
  2. Boil the potato for about 5 minutes and leave it to dry on paper. In a bowl, mix oil, paprika powder and salt. Mix this together with the potato and then you have cornmeal on top. Stir a little and spread the potatoes out on a piece of baking paper. Bake the potatoes at 220 degrees for 30 minutes. Stir occasionally.
  3. Add the breaded fish fillet when there are 15 minutes left in the cooking time.
  4. Make a quick salsa of cherry tomatoes, onions, the juice of a lemon and a bouquet of broccoli. Finely chop everything and stir it together in a small bowl. Or you can make the salsa in a food processor. Set half aside if you are making the weekly menu this dish is part of.
  5. Steam the broccoli in a pot of boiling water. This only takes 2 minutes. Serve and enjoy!
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