Who would have thought it would be fish and chips that we miss the most, culinary wise, about Australia? Elliott keeps requesting it and after a trip to the beach last weekend we were all craving fish and chips. I made some for dinner last week and it was such a hit that we had it again tonight.
Elliott thinks he makes this dish by himself because he cracks the egg (one handed!) into 1 of the 3 dishes for our fish crumbing production line. He also helps take the fish fillets through our production line so I guess he pretty much does make this by himself.
Be sure to serve it with a bowl of Yoghurt and Dill Dressing and these chunky chips.
oven baked chunky chips
(this recipe isn’t about quantities – just the method to get a good chip which works well for me)
unpeeled garlic cloves (optional)
a few sprigs of thyme or rosemary (optional)
Preheat oven to 220 degrees C (425 degree F). Bring a pot of water to the boil and season with salt.
Peel the potatoes and cut into quite chunky chips, skinny chips won’t hold up to the double cooking. Try and keep the sizes fairly uniform. Throw them into the boiling water and let them bubble away for 3-4 minutes. Carefully drain the potatoes into a colander then given them a little shake to roughen the edges, but not enough to break them. Give them a minute to cool slightly.
Rub a little oil onto a large baking tray. Spread the chips on the baking tray and leave them to cool down for a bit – about 10 minutes. When the chips have stopped steaming, drizzle over some olive oil (or you can spray over some olive oil from a can) and then season with the salt. At this point you can add a few unpeeled cloves of garlic and sprigs of herbs for extra flavour.
Bake for 10 minutes then pull out the tray and turn over each chip. Spray or drizzle a little extra olive oil and season a little more then pop back in the oven for another 7 – 10 minutes or until the chips are crisp and golden.