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SERVES 4 Prepa­ra­tion time: 15 min Stand­ing time: 30 min Cook­ing time: 30 min


Pre­heat the oven to 200 ° C 1 Batter Whisk the ingredients to­gether, cover with cling­film and set aside for at least 30 min­utes 2 Pota­toes Spread the pota­toes on a

310 ml ( 1 ¼ c) sel­f­rais­ing flour 250 ml ( 1 c) soda wa­ter 1 egg


500 g baby pota­toes 45 ml ( 3 T) olive oil coarse salt


4 fish por­tions salt and freshly ground pep­per 125 ml ( ½ c) flour oil for deep- fry­ing


30 ml ( 2 T) white wine vine­gar bak­ing sheet Driz­zle with the olive oil and sprin­kle coarse salt over 3 Bake for 30 min­utes or un­til done 4 Fish Sea­son the fish with salt and freshly ground pep­per Roll in the flour to coat, shak­ing to re­move any ex­cess 5 Dip the fish fil­lets in the batter one at a time, en­sur­ing they’re com­pletely coated 6 Heat oil in a large saucepan for deep fry­ing 7 Deep- fry the fish un­til golden and done Drain on pa­per tow­els 8 To fin­ish Crush the pota­toes slightly, sprin­kle the vine­gar over and sea­son to taste with coarse salt 9 Serve the pota­toes with the fish and lemon wedges, if pre­ferred

If pre­ferred, sim­ply sea­son the fish with salt and pep­per, roll in flour, dip in whisked egg and coat in bread­crumbs Bake at 200 ° C for 15- 20 min­utes

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