Food & Wine
NEED TO KNOW
|Type of dish||Quick and easy|
|Cooking time||<30 min|
|Special options||Low fat|
Like most Kiwis, we are partial to fish and chips. That said, neither of us particularly like the fuss, mess and smell that always is associated with deep frying. This method solves these problems and is also much lower in fat.
Oven-baked Fish And Chips
For 4 servings:
|4 large (800g-1kg in total) potatoes|
|2 Tbsp oil|
|4 boneless, skinless fish fillets (150g each)|
|1 cup self-raising flour|
|1 tsp paprika|
|1 tsp garlic salt|
|1 tsp ground cumin (optional)|
|2 Tbsp oil|
|1 or 2 eggs|
|1. Turn the oven to 225 degrees Celsius (preferably set to fan bake) with two shelves, one a little below the middle, the other above the first, near the top of the oven.
2. Scrub the potatoes and cut them lengthways first into halves, then into quarters, and then into eighths. Put the wedges in a large bowl or plastic bag and drizzle with the first measure of oil.
3. Shake or stir gently, to lightly coat with the first measure of oil.
4. Arrange the potatoes in a single layer, on a large, shallow baking try lined with baking paper and bake on the lower shelf for about 15-20 minutes, turning chips once or twice.
5. While the chips cook, prepare the fish fillets. Mix the flour with the seasonings in a shallow bowl. Line another shallow metal dish, big enough to hold the fish in one layer, with baking paper and coat with non- stick spray.
6. Beat the egg with a fork, just enough to combine the white and the yolk evenly.
7. When the chips are nearly cooked (about 12 minutes before you want to eat), put the prepared baking dish in the oven to heat for about 1 minute. While it heats, pat the fillets dry and coat first with the seasoned flour, then with the beaten egg, then again with the flour. Working fast, put the fillets in the preheated dish and drizzle them with the second measure of oil.
8. Place the fish on the shelf above the chips and cook for about 8 minutes altogether, turning with a fish slice after 5 minutes. Take the fish from oven as soon as the centre of each fillet seems cooked (it will be dry and tough if overcooked).
Serve the fish and chips promptly, with lemon or lime wedges and a side salad.
- © Fairfax NZ News
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