Friday Fish Supper with twice cooked chips

I picked up a lovely thick tail end pollock fillet from my local fishmonger, and thought what better than a lovely friday night fish supper for the kiddies and I. Pollock is a wonderful under rated fish, very similar to the over fished cod and haddock, and really not that different when very fresh, people often say it’s a bit watery but I’d disagree. Try it, and see what you think?

Friday Fish Supper with twice cooked chips.

A nice thick piece of pollock, or other white fish.

A bowl each of seasoned flour, a beaten egg, and breadcrumbs.

A few large floury potatoes, eg. Maris Piper peeled and cut into thick chips

Par boil the thick cut cut chips in salted water for 6-8 minutes until starting to soften, but before they get too soft. Drain and allow to steam dry for 10 minutes. Heat some oil in a pan or deep fat fryer to 180 degC.

Heat a glug of neutral oil such as rapeseed oil in a large frying pan on a medium/hot heat.

Dip the fish fillet in the seasoned flour, then in the beaten egg, and finally in the breadcrumbs, then pop into the frying pan, and cook until golden brown.

Meanwhile pop the chips into the hot oil and fry until golden and crispy. Par boiling them gives a nice fluffy inside, and frying them in hot oil gives them a lovely crunchy outside.

Season the chips, and serve the fish with a squeeze of lemon juice and a condiment of choice, mine is “tommy sauce” .

3 responses to this post.

  1. These looks great – so posh! I bet this is much healthier than chippy chips as well!

    Reply

    • Thanks Jules, yes they should be very healthy, just a little olive oil to cook the fish and a light coating. Lovely with really fresh fish, and not necessarily cod or haddock.
      Cheers
      Marcus

      Reply

  2. ah, shark and taties for dinner, perfect, not shark though, i know! c

    Reply

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