Nick’s Fish and Chips

Method

• 1)

  Chop sweet potatoes into wedges.

• 2)

  Put into mixing ball to coat in olive oil then transfer into baking tray and into the oven on 200C for approx. 40-50 minutes.

• 3)

  Put panko crumbs into a bowl. Grate a couple of handfuls of pecorino or parmesan into bowl, add 2 pinches of salt, pick leaves of small handful of thyme into owl and zest two lemons in. Mix around.

• 4)

  Dry off fish with paper towel

• 5)

  Heat up 1L of grape seed oil in a deepish pan on a high heat.

• 6)

  Make some rosemary salt by blitzing a handful of rosemary then adding 2 handfuls of salt to it.

• 7)

  Crack and whisk 4 eggs into a bowl

• 8)

  To crumb fish: roll in flour, dust off excess, lay in egg, then cover in the crumbs. Place aside and repeat with other pieces.

• 9)

  Your oil wants to be around 190C when you add the fish, if you don’t have a thermometer, add a pinch of panko crumbs in and if they fry and bubble you know it’s hot enough.

• 10)

  Add fish to oil, don’t overcrowd the pan. Leave to cook for 5 minutes, if not completely covered make sure you flip halfway. Once finished set aside on paper towel and add more fish.

• 11)

  Take the sweet potatoes out after 40-50 minutes. You want them to be nicely coloured and a bit crispy.

• 12)

  Sprinkle sweet potatoes with rosemary salt.

• 13)

  Make a super simple salad but finely chopping an iceberg lettuce and mixing through a few cubes of goats cheese.

• 14)

  Serve in centre of table or serve each person a portion of fish, a cheek of lemon, some wedges and some salad.