Fish and Chips
3 slices Cape Seed Loaf
4 Desiree potatoes
2 tbsp olive oil
2 Basa fillets
1/2 cup plain flour
1/4 cup, chopped parsley
Preheat oven to 200C or 180C fan-forced. Line a baking tray with greaseproof paper.
Cut the potatoes into eighths, to make wedge shapes. Place in a saucepan with cold water and a teaspoon of salt. Bring to the boil and cook until just before tender.
Drain potatoes and arrange in a single layer on the baking tray. Drizzle with olive oil and put in the oven until golden brown.
Toast the bread and then place into a food prcoessor to make breadcrumbs.
Crack the egg into a shallow bowl and use a fork to lightly whisk. Place the flour in a seperate bowl, and breadcrumbs mixed with parsley in separate bowl.
Dip one piece of fish in the flour and shake off any excess. Dip the fish in the egg, then coat in the breadcrumbs, pressing firmly to coat. Place on plate repeat with the remaining fish, flour, egg and breadcrumbs.
Fill a frying pan or wok with vegetable oil until it is about 1cm deep. Heat till about 200C. To check if the oil is ready, drop a little bit of the breadcrumb mixuture in, if it bubbles within the first 5 seconds, it’s ready.
Gently lower in one fish fillet, and cook for 6-8 minutes, turning half way through. Set aside on paper towel. Allow the oil to come back up to temperature and repeat with remaining fish fillet.
Serve with chips, extra parsley, lemon wedges and sour cream on the side.