Fish ‘n’ Chips –

Ingredients

• 700g King Edward or Maris Piper potatoes
• 2 tbsp sunflower oil
• Sea salt
• 2 tsp semolina (optional)
• lemon wedges and parsley to garnish
• 2 slices stale bread, crusts removed and torn into pieces
• 1 garlic clove
• 1 zest of lemon
• 5g fresh parsley, leaves and stalks
• sea salt and pepper to taste
• 1 x 120g chunky thick skinless cod fillets, pat dry
• 2 tbsp oil
• 24.5oz King Edward or Maris Piper potatoes
• 0.18oz fresh parsley, leaves and stalks
• Step 1 Peel potatoes and cut into 1.5cm thick chips. Place in a bowl, cover with water and allow to soak for 30 minutes to remove excess starch. Rinse and pat potatoes dry.
• Step 2 In a clean bowl, add chips, oil, salt and semolina. Toss together to make sure the chips are coated. Insert crisper plates into both drawers and add the chips to Zone 1 drawer.
• Step 5 After 10 minutes, shake Zone 1 drawer, shake again after 15 and 20 minutes. Check at 24 minutes if cooked enough.
• Step 6 When cooking time is complete, remove fish and chips and serve with tartar sauce and mushy peas.