Fish and chips are an Australian favourite, and this recipe ensures it's a finger-only feast. It’s easy to expand this recipe as required!
Cut the fish into 2cm-thick finger-like strips. In a small bowl, add the flour and paprika and add a little sea salt and ground white pepper. In a separate bowl, add the egg and season this also and in a third bowl place the bread crumbs and lemon zest, sesame seeds and parsley.
Dip the fish strips first in the flour, then the egg and then in the breadcrumbs. Remove from crumbs and rest for 30 minutes in the refrigerator. Repeat process until all the fish is coated.
Place the potato chips in a large saucepan of water and bring to boil over high heat. Cook for 10 minutes or until they are just cooked. Drain well and lay on a tray to cool.
Fill a deep fryer or a saucepan to one-third with rice bran oil and heat to 180°C or until a cube of bread turns brown in 15 seconds when immersed. Deep fry the chips in two batches until golden brown, carefully remove with a slotted spoon, lay on paper towels and keep warm.
Add more oil and bring the temperature up to 180°C. Slowly lower the fish into the oil and cook for 3-4 minutes or until golden brown and cooked through.
Serve immediately with the chips and a wedge of lemon, cucumber sticks and a cherry tomato salad.
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