Fish ‘N’ Chips –

Name: Fish ‘N’ Chips –
Ingredients: 1kg King Edward or Maris Piper potatoes, peeled and cut into 1.5cm thick chips; 2 tbsp sunflower oil; Salt and ground black pepper, as desired; 2 tsp semolina (optional); 2 slices stale bread, torn into pieces; 1 garlic clove, peeled; Zest of 1 lemon; 5g fresh parsley, leaves and stalks; 4 x 140g 2.5cm skinless cod fillets, pat dry; Cooking spray; Tartar sauce (Optional); Mushy peas (Optional); Lemon wedges; Chopped parsley; 2lbs King Edward or Maris Piper potatoes, peeled and cut into 1.5cm thick chips; 0.2oz fresh parsley, leaves and stalks; 4 x 140g 1in skinless cod fillets, pat dry; Step 1 Place chips in a large bowl, cover with cold water and allow to soak for 30 minutes to remove excess starch. Rinse and pat potatoes dry.; Step 2 Return chips to the large bowl and toss with oil, salt, pepper, and semolina until evenly coated. Insert divider and both crisper plates into the drawer. Add chips to Zone 1.; Step 3 In a food processor, add bread, garlic, lemon zest, parsley, salt and pepper and process until fine in texture. Then transfer to a shallow bowl.; Step 4 Evenly brush fillets with oil, then press into the breadcrumb mixture. Spray Zone 2 crisper plate with cooking spray, then add the fillets. Insert drawer into unit.; Step 6 Using silicone-tipped tongs, toss chips a few times throughout the cooking cycle to ensure even cooking. When 2 minutes, remain check if cooked.; Step 7 When cooking is complete, remove fish and chips, garnish with lemon wedges, parsley and serve with tartar sauce and mushy peas.

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This chip recipe calls for a thicker cut chip, traditionally found in a fish and chip shop.

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Ingredients

1kg King Edward or Maris Piper potatoes, peeled and cut into 1.5cm thick chips
2 tbsp sunflower oil
Salt and ground black pepper, as desired
2 tsp semolina (optional)
2 slices stale bread, torn into pieces
1 garlic clove, peeled
Zest of 1 lemon
5g fresh parsley, leaves and stalks
4 x 140g 2.5cm skinless cod fillets, pat dry
Cooking spray
Tartar sauce (Optional)
Mushy peas (Optional)
Lemon wedges
Chopped parsley
2lbs King Edward or Maris Piper potatoes, peeled and cut into 1.5cm thick chips
0.2oz fresh parsley, leaves and stalks
4 x 140g 1in skinless cod fillets, pat dry
Step 1 Place chips in a large bowl, cover with cold water and allow to soak for 30 minutes to remove excess starch. Rinse and pat potatoes dry.
Step 2 Return chips to the large bowl and toss with oil, salt, pepper, and semolina until evenly coated. Insert divider and both crisper plates into the drawer. Add chips to Zone 1.
Step 3 In a food processor, add bread, garlic, lemon zest, parsley, salt and pepper and process until fine in texture. Then transfer to a shallow bowl.
Step 4 Evenly brush fillets with oil, then press into the breadcrumb mixture. Spray Zone 2 crisper plate with cooking spray, then add the fillets. Insert drawer into unit.
Step 6 Using silicone-tipped tongs, toss chips a few times throughout the cooking cycle to ensure even cooking. When 2 minutes, remain check if cooked.
Step 7 When cooking is complete, remove fish and chips, garnish with lemon wedges, parsley and serve with tartar sauce and mushy peas.