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Posh fish and chips
Posh fish and chips
guest blog by The Humble Pescetarian
Ingredients
- 2 cod loins cut into four
- 1 quarter sourdough boulle stale is best
- 2 tsp aonori seaweed from Waitrose
- 3 tsp grated emmantal
- 2 large potatoes peeled
Instructions
- Chop into four pieces and place on parchment on to a baking tray.
- In a mini chopper, chop your bread, seaweed and cheese until everything resembles breadcrumbs. You can season here as you go with salt and pepper.
- Pat dry your cod loins and cover with your breadcrumb mix (around 2 inches on top)
- Bake in the oven for 15-17 minutes until the top is golden and the fish starts to flake away.
- Whilst this is cooking, make your shoestring fries.
- Peel your spuds and use your mandoline (4.5mm Julienne blade) so get your fries nice and thin then pat as dry as you can.
- Place 300ml of vegetable oil on to heat and to test, drop a fry in (it should bubble, rise to the surface and then settle). Do these in batches for 1-2 minutes until all of your fries are done.
- Sprinkle with salt and serve with your cod.
Tried this recipe?Let us know how it was!
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