If you’re in a rush,
you could have steamed up lovely thick slices of potato
the day before (or made extra when you were doing dinner
last night). Take them from the fridge and cook them
in olive oil or ghee until golden, then go on and do
the fish. Just make a lot of them, as they go! This
meal also uses a sustainable (high omega 3) fish, and
is a great way to temper its assertive flavour.
- 12-15 Kipfler or Fingerling potatoes – washed
and any eyes removed. If out of season, just use any
- 3-4 tablespoons olive oil
- sea salt
- 1 cup polenta OR 4 pieces stale sourdough bread,
- zest of a lemon
- 12 chives
- 2 stems parsley, leaves only
- good handful lemon thyme, woody stems discarded
- freshly ground black pepper
- 1 egg
- 2 tablespoons ghee
- 4 fish fillets / approx 400g –sea mullet is
a good option, skin removed
Pre heat oven to 220C or 200C if fan forced.
Cut the potatoes in half lengthwise and place on a
baking tray. If using larger potatoes, cut into smaller
wedge size pieces. Drizzle with 1 tablespoon oil and
massage it over all the potatoes. Sprinkle with a generous
pinch of sea salt. Place in oven and bake for approx
20 mins, or until ready. Cooking time will depend a
lot on their size and freshness, but they should be
soft, golden and a little puffed when ready.
Add the polenta or bread to a food processor, together
with the lemon zest a, chives, parsley, lemon thyme,
a good pinch of sea salt and pepper. Pulse until the
herbs are quite fine and, if using bread, the crumbs
also are quite fine. Turn the mix out onto a flat plate.
Break the egg into a flat bowl or dish and beat. Dip
each fillet into the egg, then into the crumb mix, pressing
gently on the crumbs to help stick.
As the chips are just about ready, add oil as required
and ghee to a frypan. If your frypan is very large,
you may need more oil: the fat should be about ½
cm deep. When sizzling, but not smoking, add the fillets.
It is better the heat is hot so the crumbs brown as
the fillet takes so little time to cook, a higher heat
will quickly brown the crumbs. Cook for 3–5 minutes,
then turn and cook for another 2-3. Time will depend
on the type and size of the fillet. Remove and drain
on kitchen paper. Serve with hot chips, and lemon wedges