fresh catch

Hand- in- hand with af­ter­noon swims and balmy nights comes tasty golden fish and chips. We love the com­bi­na­tion of salty pota­toes and sweet fleshy white fish. Just add a squeeze of le­mon and spicy, zesty mayos and it’s sum­mer on a plate.

Sunday Tasmanian - Tassie Living - - TASTE -

crumbed salmon with oven- baked po­tato wedges

1 tea­spoon fen­nel seeds sea salt flakes and cracked black pep­per 800g se­bago pota­toes, peeled and cut into wedges ¼ cup ( 60ml) ex­tra vir­gin olive oil 1 ½ cups ( 100g) fresh sour­dough bread­crumbs 2 ta­ble­spoons finely grated le­mon rind 4 x 200g salmon fil­lets, skin on and pin- boned store- bought aioli and lime wedges, to serve Pre­heat oven to 220C. Place the fen­nel seeds, salt and pep­per in a mor­tar and pes­tle and pound un­til lightly crushed and com­bined. Place the po­tato, 2 ta­ble­spoons of the olive oil and the fen­nel mix­ture on a large lightly greased bak­ing tray and toss to com­bine. Roast for 30 min­utes or un­til lightly golden. Place the bread­crumbs, re­main­ing oil, salt, pep­per and le­mon rind in a bowl and toss to com­bine. Top the salmon with the bread­crumb mix­ture and place on a lightly greased bak­ing tray. Bake for 8- 10 min­utes for medium rare or un­til cooked to your lik­ing. Serve the salmon and pota­toes with aioli and lime wedges. Serves 4.

fish with le­mon- thyme pota­toes

½ cup ( 150g) whole- egg may­on­naise 1 tea­spoon Di­jon mus­tard 1 ½ ta­ble­spoons le­mon juice sea salt and cracked black pep­per 600g kipfler pota­toes, washed and thinly sliced 2 cloves gar­lic, sliced 1 ta­ble­spoon le­mon thyme, finely chopped ¼ cup ( 60ml) ex­tra vir­gin olive oil 40g un­salted but­ter 8 x 80g whit­ing fil­lets, pin- boned and skin scored 2 ta­ble­spoons plain flour, for dust­ing le­mon wedges, to serve Pre­heat oven to 200C. Place the may­on­naise, mus­tard, le­mon juice, salt and pep­per in a bowl and whisk to com­bine. Set aside.

Place the po­tato, gar­lic, le­mon thyme, 2 ta­ble­spoons of the oil, salt and pep­per on a large, lightly greased bak­ing tray and toss to com­bine. Roast for 25– 30 min­utes or un­til golden.

Heat the re­main­ing oil and but­ter in a large non- stick fry­ing pan over high heat. Dust the fish in flour, gen­tly shak­ing off any ex­cess. Sprin­kle with salt and pep­per and cook, in batches, skin- side down, for 2- 3 min­utes, press­ing down gen­tly to flat­ten each fil­let. Turn and cook for a fur­ther 1 minute or un­til golden and cooked through.

Serve fish with pota­toes, may­on­naise and le­mon wedges.

Serves 4.

fish and sweet po­tato chips

½ cup ( 150g) whole- egg may­on­naise 1 tea­spoon chilli sauce 1 ta­ble­spoon le­mon juice sea salt and cracked black pep­per veg­etable oil, for deep fry­ing 1kg sweet pota­toes ( ku­mara), thinly sliced ¾ cup ( 110g) plain flour, plus ex­tra, for dust­ing 1 tea­spoon bi­car­bon­ate of soda 2 ta­ble­spoons se­same seeds 1 tea­spoon dried chilli flakes 1 ¼ cups ( 310ml) chilled soda wa­ter 800g flat­head, skin off, pin- boned and chopped into pieces le­mon wedges and rocket leaves, to serve Place the may­on­naise, chilli sauce, le­mon juice, salt and pep­per in a bowl, whisk to com­bine and set aside.

Heat the oil in a large deep saucepan over medium heat un­til the tem­per­a­ture reaches 180C on a deep- fry­ing ther­mome­ter. Cook the sweet po­tato, in batches, for 2 min­utes or un­til crispy. Drain on ab­sorbent pa­per.

Place the flour, bi­car­bon­ate of soda, se­same seeds, chilli and soda wa­ter in a large bowl and whisk to com­bine. Dust the fish in the ex­tra flour, dip into the bat­ter and cook for 4 min­utes or un­til golden. Drain on ab­sorbent pa­per, sprin­kle with salt and pep­per. Serve with the chips, may­on­naise, le­mon wedges and rocket leaves.

Serves 4.

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