Special occasion fish and chips
( SERVES 4 )
Home-made fish and chips are so good they can be served for special occasions.
|600 g||Snapper fillets|
|1 to taste||Salt & freshly ground pepper|
|1 cup||Panko breadcrumbs|
|2 stalks||Fresh parsley|
|2 Tbsp||Almond butter|
|1||Lemon, zest of|
Crumbed fish fillets
- Cut the fish into 4 even pieces. Place the flour and seasonings in a shallow dish. Beat the egg in a shallow bowl until frothy. Place the crumbs in a separate bowl.
- To crumb the fish, coat the pieces lightly in flour, shaking off any excess, then dip the flour-coated fillets into the egg, one at a time, and immediately place in the crumbs, tossing well to coat all sides.
- Place on a clean plate or tray until you are ready to cook the fish. Heat the oil in a wide, heavy frying pan, then add the butter.
- When the butter starts to foam, place the fillets in the pan and cook gently until golden on one side. This should take about 3-4 minutes over a low heat.
- Turn the fillets over, taking care not to disturb the coating, and fry until golden.
- Drain on a paper towel and serve with wedges of lemon, parsley to garnish and the home-made chips.
- Serves 4. Wine match: riesling or a lager beer.
Home-made oven chips
- Preheat the oven to 190C. Peel the potatoes and cut into thick chips. Bring a pan of salted water to the boil and simmer the chips for 6-7 minutes.
- Drain well, ensuring they are completely dry. Heat the oil and butter in a roasting pan in the oven until the butter is foaming.
- Toss the chips in this mixture so all surfaces are covered, then bake for about 30 minutes or until golden. Serves 4.
Crumbed and stuffed chicken schnitzel
- Place the first chicken breast on a large sheet of plastic wrap, then cover with a second sheet.
- Beat the chicken with a heavy rolling pin until the meat is thin and has spread out to form a 20cm square shape. Repeat this with the second breast.
- Meanwhile, mix the ricotta, gruyère, ham and tarragon with a little salt and pepper until well combined.
- Divide the mixture in half and spread over each chicken breast. Roll up so the mixture is in the middle and not too close to the edges.
- Pat the chicken into a rectangle shape. Dip the parcels in the flour, then into the beaten eggs and coat in crumbs mixed with the chopped herbs.
- If the coating seems a little thin, repeat the egg and crumb stage so the parcels are “double-crumbed”.
- Heat the oil in a frying pan and fry the chicken slowly over a gentle heat until golden – about 8-10 minutes for the first side and 6-8 minutes for the second.
- Cut each parcel in half and serve with a green salad. Serves 4. Wine match: chardonnay.