Fish and Crispy Potatoes

Preheat oven to 230°C.

Cut potatoes in half with skin on and place in a large saucepan with cold water and a teaspoon of salt flakes. Bring to the boil, then simmer for 20 minutes.

Once soft, remove from the heat, drain, and set aside to cool down slightly.

Squash potatoes with skin on and place in a large mixing bowl. Add 2 teaspoons of salt flakes and drizzle over approximately ¼ cup of extra virgin olive oil.

Lightly toss the potatoes for good coverage of oil, then place them into a heavy based baking dish (you may wish to add a little extra virgin olive oil to the base first to avoid sticking) and place in the oven.

Bake for 20-25 minutes until golden and crunchy.

Place newspaper on the bench, and spread out the flour, seasoned with a pinch of salt flakes.

Take fish from the fridge (it’s important to keep it cold until you are ready to cook it) and coat lightly but well with the seasoned flour, dusting off the excess prior to cooking.

Melt 2 tablespoons of butter in a large frying pan and when sizzling, add the fish fillets, one at a time, skin side down.

Cook until golden on the skin side, approximately 2 minutes, then carefully turn over and cook for approximately another minute until golden.

Turn the heat off and add the juice of a quarter of a lemon to the frypan and season with some freshly ground black pepper.

Once the potatoes are cooked, place onto a serving dish, add the fish and some lemon quarters and serve with a homemade mayonnaise/dip and some fresh herbs.

Maggie Beer
Cooking Hampers

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