No-fry fish’n’chips from Stefano Faita
Prep Time
Cooking Mode
4 russet or Idaho potatoes, unpeeled
30 mL (2 tbsp.) tbsp. extra-virgin olive oil
To taste salt and freshly ground pepper
180 g (6 oz) oz haddock fillets (or other white fish)
125 mL (½ tasse) cup flour
2 eggs, beaten
180 mL (¾ cup) cup breadcrumbs
60 mL (¼ cup) cup finely crushed pecans
1 sprig fresh thyme, leaves removed and chopped
To taste cayenne pepper
To taste salt
To taste and freshly ground pepper
15 mL (1 tbsp.) tbsp. olive oil
Lemon wedges, malt vinegar or Apple Cidar Vinegar, as accompaniments
4 russet or Idaho potatoes, unpeeled
30 mL (2 tbsp.) tbsp. extra-virgin olive oil
To taste salt and freshly ground pepper
180 g (6 oz) oz haddock fillets (or other white fish)
125 mL (½ tasse) cup flour
2 eggs, beaten
180 mL (¾ cup) cup breadcrumbs
60 mL (¼ cup) cup finely crushed pecans
1 sprig fresh thyme, leaves removed and chopped
To taste cayenne pepper
To taste salt
To taste and freshly ground pepper
15 mL (1 tbsp.) tbsp. olive oil
Lemon wedges, malt vinegar or Apple Cidar Vinegar, as accompaniments
Directions
1Preheat oven to 220°C (425°F).
2Start with the fries. Cut each potato into 6 or 8 wedges. Place in a large bowl, coat with 30 mL (2 tbsp.) olive oil, and season with salt and pepper. Mix well.
3Spread wedges out on a large, non-stick baking sheet and avoid overlapping them. Bake , turning occasionally, until fries are tender and golden brown, about 30 to 35 minutes.
4About 20 minutes before fries are ready, place 3 pie pans or shallow bowls on work surface. Place flour in first bowl, the beaten eggs in the second, and the breadcrumbs, pecans, thyme, cayenne, salt, and pepper in the third.
5Season fish with salt and pepper. Dip fish in the flour, then the egg, and finally the breadcrumb mixture.
6Heat a baking sheet in oven for 5 minutes. When it's hot, grease with 15 mL (1 tbsp.) olive oil. Place fish on baking sheet.
7Bake for 10 to 12 minutes, depending on thickness, turning at the halfway point.
8Serve the fish fillets and fries with lemon wedges, malt vinegar, and a side of mashed green peas.
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Personal Note
Personal Note