Even the most fickle of fish eaters can succumb to delicious crumbed fish and I’m yet to meet a child who doesn’t like hot chips. Whilst the shop version can leave you feeling sluggish, this homemade fish and chips is both a healthier alternative and highly scrumptious! We source our fish from the butcher on the day they have gone to the market, or if we are lucky enough, when we’ve caught our own to eat. We use flathead tails. You could sub in another firm white fish but this one is great for kids due to the size and lack of bones. They can be expensive so grab them when they are on special or save up for a treat. It’s well worth the expense! Depending what’s in season, serve with green salad or your choice of steamed vegetables.
Homemade Fish and Chips
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Preheat the oven to 180 degrees Celsius (160 degrees, fan forced).
Cut the potatoes and sweet potatoes into wedges and place them in a large bowl. (Leave the skin on as most of the nutrients are just under the skin and they will soften when cooked).
In a small bowl, mix the garlic with the olive oil and salt and pepper to taste.
Pour the oil mixture over the wedges and toss through with tongs till they are all covered.
Put the wedges on a tray and cook in the oven for thirty minutes or until golden.
Meanwhile, mix the egg and milk in a bowl (big enough to fit the flathead fillets) and whisk.
Put the breadcrumbs in another, similar-sized bowl and put a large plate next to them.
Take each of the flathead tails, dip them in the egg mixture, then crumb in the breadcrumbs and place on the plate.
When all the fish is crumbed, heat the sunflower oil in a pan on medium to high heat.
Test the oil is ready by putting in a tiny bit of breadcrumb. If it bubbles and crisps up quickly, then you can start putting in the crumbed fish.
Cook the fish till golden brown on each side and then set aside on a plate with papertowel on it.
When the fish is cooked, the chips should be ready. Serve with salad or steamed veg. Enjoy