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.
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.
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.