Fish and chips with a lovely twist | Nick Coffer | My Daddy Cooks

Fish and chips with a lovely twist

Screen Shot 2014-06-27 at 09.29.28I absolutely love this dish. When I was asked by Sarson’s to create some new recipes for them, the obvious first port of call was fish and chips. But I wanted to create something a little different…

So… instead of using a white fish such as cod or pollock, I have used salmon. I sometimes think that what puts children off salmon is its dry texture when overcooked. By bread crumbing the salmon here, it cooks perfectly and remains very moist. Then the addition of chopped sun dried tomatoes really adds flavour and colour to the crust. Oh, and as for the chips – these are my favourite oven-cooked fries. They are brilliant, almost indiscernible from deep-fried ones.

Both my children, who are hardly salmon’s best friends, eat these goujons at a ridiculous pace – and I am sure your little ones will love them too.

I have used panko breadcrumbs here as they are extra golden and extra crispy but you can use normal breadcrumbs or Matzo meal)

Fish and Chips with a twist
(Salmon in lemon, sundried tomato & panko breadcrumbs with baked chips)

Serves 4

Vegetable oil
4 large Desiree Potatoes, peeled
2-3 salmon fillets, sliced into chunks
100g Panko (Japanese) breadcrumbs, or Matzo meal
Zest of one lemon
1 egg, beaten
3-4 sundried tomatoes, whizzed or finely chopped
4 large Desiree Potatoes

Preheat the oven to 220ºC/200ºC fan/gas 7.

Bring a large pan of salted water to the boil. Peel the potatoes, slice into four lengthways, and then slice each piece into chips, roughly the same size. Tip the chips into the boiling water and cook for five minutes. Drain well.

Line a baking tray with tin foil or parchment paper, sprinkle over a little oil and spread the par-boiled chips onto the tin. Use your hands to coat the chips well in the oil. Bake the chips in the oven for 20 minutes, then turn them over using a large fish slice and carry on baking for a further 20 minutes until golden and crispy.

Fifteen minutes or so before the end, start to prepare the fish. Tip the breadcrumbs onto a plate and add the grated lemon zest. Add the sundried tomatoes and mix everything together with a fork. Dip each piece of salmon into the egg first and then into the breadcrumbs, using your fingers to pat the breadcrumbs evenly over the salmon pieces.

Heat 2 tablespoons vegetable oil in a large frying pan, and then add the crumbed salmon slices. Cook on each side for 2-3 minutes until golden and crispy all over and cooked on the inside.

Take the chips out of the oven, sprinkle over some Sarsons vinegar and serve immediately alongside the cooked salmon.

Disclosure – I was paid by Sarson’s to create these recipes and host their summer cookery school