Woodfired Fish & Chips
Woodfired Fish & Chips is this week’s #woodfiredweekly – traditionally done in a deep fryer but we have changed it to shallow frying/roasting to get a lovely crunchy outside and a succulent, juicy inside to the fish. A classic British supper!
You can see the recipe in our Woodfired Fish & Seafood which you can get online as an ebook or a real book!
We’ve referred to the potatoes as chips as in British chips (American French Fries) not crisps (American chips). So confusing this cooking!
Woodfired Fish & Chips – Ingredients
2 x 180g fish fillets (we used hake but cod, haddock, whiting, salmon or similar types of fish would all work well)
150g rice flour
240g fine dried white breadcrumbs
Salt and pepper
2 large floury potatoes – about 300g in total (eg King Edward, Maris Piper)
30g fine semolina
Woodfired Fish & Chips for the tartare sauce
- 1tbsp capers (rinsed and chopped)
- 1 large dill pickle (finely diced)
- 1tbsp chopped fresh parsley
- Finely grated zest ½ lemon
Woodfired Fish & Chips – oven state
2 Mississippi with a small fire burning
Woodfired Fish & Chips – preparation
- Get 3 flat dishes – pasta bowls are fine. Put the rice flour into the first bowl, the eggs into the second and the breadcrumbs into the third. Whisk up the eggs with a good pinch of salt.
- You need to dip the fish fillets into the flour, then the eggs and then the breadcrumbs so they are well coated with each and you can’t see any of the fish flesh coming through the breadcrumbs.
- You should wash the potatoes really well and cut them into 1.5cm chips. Toss them in 2tbsp of the sunflower oil to coat them and then in the fine semolina which will give the oven chips a fantastically crunchy texture.
Woodfired Fish & Chips – method
- Put the potato chips flat on a shallow roasting tin or frying pan and bake in the oven for 10-12 minutes until golden brown and crispy on the outside and tender in the middle, turning them around from time to time.
- While the chips are cooking, put a large flat frying pan in the oven and when it’s hot add 1cm sunflower oil in the bottom of the pan. Heat the oil and then gently add the bread-crumbed fish fillets – the oil should sizzle when you add the fish.
- When the fish is cooked on the bottom, take the pan out of the oven and turn the fillets over with a fish slice. Put the pan back in the oven until the fish is cooked through on the second side – about 3-4 minutes each side depending on the thickness of the fish.
- Take the chips and the fish fillets out of the oven and out of their pans using a slotted spoon for the chips and a fish slice or palette knife for the fish and put them on kitchen paper to absorb any excess oil.
- Serve at once with the tartare sauce, tomato ketchup, extra dill pickles and plenty of malt vinegar shaken over the chips.
See you next week for more #woodfiredweekly
David and Holly