Recipe from Food’s Greatest Hits Season 1, Episode 14: Campfire Classics
Fillets of cod or halibut are cut into fingers and fried in a crispy, chip-based coating, served up alongside baked potato wedges, tartar sauce, and lemon.
Ease of Preparation Rating: Easy
Ingredients Serves 2
- Oil, for deep-frying
- 4 cups flour, plus additional ½ cup
- Salt and pepper
- 4 cups salt and vinegar potato chips, crushed
- 1 bunch parsley, chopped
- Zest of 2 lemons
- 8 eggs, beaten
- 4 russet potatoes, cut into wedges
- 1 cup fine breadcrumbs
- ¼ cup plain potato chips finely crushed
- 225g cod or halibut, cut into fingers
- 2 tsp baking powder
- ½ tsp salt
- 1 cup water
- 4 tbsp tartar sauce
- Lemon wedges
- Preheat oil to 220°C. Preheat oven to 190°C.
- Fill one pan with 4 cups flour seasoned with salt and pepper. Fill a second pan with breadcrumbs crushed potato chips, parsley, and lemon zest. Fill another with the eggs. Dip the potato wedges first into the flour, then the eggs, and finally the crushed potato chips. Place them all on a baking sheet and bake 30-40 minutes.
- In a medium bowl add ½ cup flour, finely crushed chips, baking powder, salt, and water. Whisk together well. Using the leftover flour from the potatoes, dredge the fish fingers. Tap off excess flour and dip into batter. Place the fish into the oil and cook for 5-8 minutes.
- Plate the potato wedges and fish fingers. Serve with tartar sauce and lemon wedges.