Wednesday, 30 March 2011

4.3 Wednesday - Fish and Chips

Fish and Chips


2 large mackerel filleted to provide 4 pieces

3 large potatoes
½ sweet potato
1 egg
2 sp cooking oil
Thyme, chopped
3 sp sugar


Wash and cut the potatoes to make chunky chips. Rub with oil and place in a hot oven to roast for 30 minutes.

Chop up the tomatoes and place in a pan with the chopped thyme, cover with a lid and put on a low heat.


Run your hands over the fish to make sure there are no bones, remove any you find with either a knife or a pair of tweezers.

On a plate, put a liberal amount of flour and mix with the seasoning.

In a wide pasta bowl or plate, beat the egg ready to coat the fish.


Put some oil in a frying pan large enough to hold the four pieces of fish and place on a medium heat.

Prepare the vegetables.

Take the first piece of fish and coat it with the egg, then place in the flour mix, coating both sides, then place in the pan skin side down. Repeat the process for the other three pieces.

Cook for two minutes, then turn the fish over and repeat until the fish are golden brown. Take out and place on kitchen towel to drain.


This meal appears on Shopping List 4

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