Gourmet GF Fish and Chips with Tomato-Sour Cream Sauce

November 13, 2018

This is a staple in our house! We have the great good fortune to have a regular Sunday Farmers Market just round the road, and the star attraction is the Raglan Fish van. This is the only fish I ever buy in my inland town – it’s beautifully fresh and tastes wonderful. If you live at the coast and can catch your own, of course you’re even better off! There aren’t really any quantities in this – it’s a matter of how many chips are enough, and how much fish you can sensibly eat.

Get the best and freshest you can. I like both trevally and gurnard – if you can get fresh trevally it’s a really nice fish, and significantly cheaper than gurnard or almost any other variety.

This is a recipe for basic, pan-fried fish with lemon – I think it’s the best and easiest way to cook a good piece of fish.

Click here for the Tomato and Sour Cream Sauce recipe

Directions

Potatoes

1Peel and thoroughly wash several decent-sized potatoes. As a rough rule of thumb, allow a couple of medium to large potatoes per person, because they’re quite more-ish. I’ve found Agrias and Moonlights equally good as chip potatoes (and Moonlights are cheaper!)

2Cut the potatoes into wedges or thick slices – whatever shape you like in a chip.

3Pat them dry between layers of paper towels or else use a CLEAN, OLD tea towel. Potatoes stain fabric, so you may not want to use it for anything other than potato drying in future.

4Place in a large bowl and add a tablespoon or two of white rice flour. I use a big slotted spoon to mix them round and make sure they are all lightly coated with flour. (Add more if necessary). Sprinkle over a couple of tablespoons of mild flavoured cooking oil and stir them round to ensure they’re all evenly and lightly coated with oil. Again, add more oil if there’s still obviously dry floury patches visible. Place the chips, one layer thick, on baking trays and cook at about 200-210°C, on fan bake if possible, turning every ten minutes to ensure they don’t stick to the trays and they brown evenly all over. It usually takes about 40 minutes to get them a nice light golden brown. While this cooking process is taking place, prepare the fish coating, which is very simple, and make the sauce, which is even simpler...

5Sprinkle over a couple of tablespoons of mild flavoured cooking oil and stir them round to ensure they’re all evenly and lightly coated with oil. Again, add more oil if there’s still obviously dry floury patches visible. Place the chips, one layer thick, on baking trays and cook at about 200-210°C, on fan bake if possible, turning every ten minutes to ensure they don’t stick to the trays and they brown evenly all over. It usually takes about 40 minutes to get them a nice light golden brown. While this cooking process is taking place, prepare the fish coating, which is very simple, and make the sauce, which is even simpler...

6Place the chips, one layer thick, on baking trays and cook at about 200-210°C, on fan bake if possible, turning every ten minutes to ensure they don’t stick to the trays and they brown evenly all over. It usually takes about 40 minutes to get them a nice light golden brown. While this cooking process is taking place, prepare the fish coating, which is very simple, and make the sauce, which is even simpler...

7While this cooking process is taking place, prepare the fish coating, which is very simple, and make the sauce, which is even simpler...

Fish

1In a wide, shallow bowl, place a few Tbsp of fine white rice flour. Add about ½ tsp of smoked paprika or any other flavouring you enjoy, and a good teaspoon of salt, plus a couple of grinds of black pepper.

2Stir all this together, and when the chips are nearly done, dredge the fish in the seasoned flour, and fry it at medium heat in a large, heavy-based frying pan in a mixture of butter and oil.

3Turn the fillets after a couple of minutes and grind a bit of black pepper over them, then squeeze fresh lemon juice over.

4After another minute or two, turn again and repeat the pepper and lemon treatment on the other side.

5The total cooking time will depend on how thick the fish is, but do remember that all fish cooks quite fast and you don’t want to overdo it!

Ingredients

Potatoes

Several large potatoes

1-2 tbsp White rice flour

2 tbsp Mild flavoured cooking oil

Fish

Fresh fish fillets

2 tbsp Fine white rice flour

1/2 tsp Smoked Paprika

1 tsp Salt

Pepper

Butter

Oil

Fresh lemon juice

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2018-11-13T17:18:06+00:00 0 Comments

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