Fish & Chips

My dad had a boat and was always out fishing. He would bring home lovely fish such as jewfish, snapper and whiting. My favourite fish is jewfish which is found off the coast of western australia. We all loved fish, especially the way my mum would cook it. Dad even had a fish smoker and sometimes we would smoke fish such as herrings. I loved fish done in batter the best and my mum had a couple of ways of doing the batter. I love it in beer batter but I tried this way of cooking the fish and have to say that it is delicious. It was a recipe that a girlfriend gave me and I am sure you will love it once you have tried it. Serve it with a home made tartare sauce, which I have included.

INGREDIENTS:

2/3 cup plain flour
2 eggs
1 tablespoon milk
sea salt and black pepper to taste
1 1/2 cups fresh breadcrumbs
olive oil
4 pieces white fish such as snapper or whiting
potatoes for chips or wedges

METHOD:

Preheat the oven to 200C.
Spread flour out on a flat plate and season well with the salt and pepper.
Beat the eggs together with the milk and pour into a bowl.
Toss the breadcrumbs into 2 teaspoons of oil and season with some salt and spread out on a separate plate.
Dip the fish in the flour, shake off excess and drop into the beaten egg mixture.
Remove fish, letting excess egg drip off then roll in the breadcrumbs.
Place fish on an oiled baking tray.
Toss the potatoes in a little oil, seasoned with salt and spread out on another baking tray.
Bake the both for 25 - 30 minutes or until cooked through and breadcrumbs are golden.

TARTARE SAUCE:

2 - 3 sweet spiced gherkins - chopped
1 teaspoon chopped capers
parsley - finely chopped
1/2 lemon - juiced
1/2 cup good mayonnaise
2 teaspoons gherkin juice
Blend all together in small jug