This is an easy one, because really, it’s just Jamie’s masterpiece with gluten free ingredients 🙂
Monday’s we eat fish and chips! Lovely and simple! Mainly because for some unknown reason a Monday is always a bit of a disaster. It’s almost as if the thought of school and work turn us into turkeys who don’t know their asses from their elbows. And everything seems to be a mess!
Fish fingers and sweet potato chips
6 x 130 g pouting or whiting fillets, from sustainable sources, ask your fishmonger, skin off, and boned
freshly ground black pepper
2 heaped tablespoons Doves Farm gluten free plain flour
2 free-range egg, beaten
150 g fresh Genius gluten free brown bread crumbed
2 clove garlic, crushed
2 sprigs fresh rosemary
1 lemon, cut into wedges
For the sweet potato chips
6 medium sweet potatoes, scrubbed clean and cut each lengthways into 8 wedges
1 teaspoon sweet smoked paprika
For the basil mayo
4 sprigs fresh basil
1 heaped tablespoon low-fat mayonnaise, made with free-range eggs
juice of ½ lemon
Preheat the oven to 200ºC/400ºF/gas 6. Toss the sweet potato wedges in a roasting tray with a pinch of salt and pepper, the paprika and a lug of olive oil. Cook in the hot oven for 35 to 40 minutes, or until golden and cooked through.
Meanwhile, put the pouting fillets on a board and sprinkle over a pinch of salt and pepper and the flour, making sure they’re well coated on both sides. Dunk the floured fillets in the beaten egg then transfer them to the breadcrumbs and push and turn them until well coated on all sides.
Put a large frying pan on a medium heat. Add a good lug of olive oil along with the garlic and rosemary to flavour the oil. When the garlic starts to sizzle, it’s time to add the fish. Shake the fillets so any excess breadcrumbs fall off then add to the pan, skin-side down. If you’re cooking fish fingers, they’ll need 5 to 6 minutes; a whole fillet will take 7 to 8 minutes. Don’t be tempted to touch the fish, use your instincts and let it cook until golden on the underside before flipping it over and reducing to a low heat while it finishes cooking.
Meanwhile, chop off the tough ends of the basil stalks then pound the rest of it with a pinch of salt in a pestle and mortar until you’ve got a paste. Add the mayonnaise, and lemon juice and muddle it all together.
Serve the pouting with a portion of sweet potato chips, a good dollop of basil mayo and a wedge of lemon for squeezing over. Delicious with a crisp green salad or hot buttered peas.
Read the original recipe at: