Finch and Chimps

That's what I use to call fish and chips as a child.

Strangely I always say I don't eat seafood and in theory I don't BUT I do eat fish and chips because for some reason that doesn't count! To be fair most seafood makes me ill (literally) so I have to be careful picking my poison.

I really wanted jewfish but none was available from the fish mans truck today. It's very cute that this refrigerated van parks in the same place in a parking area near the Salvation Army Op Shop and a fruit and veg store and people buy fish from the back of the truck. There is method in his madness though - there are now true fresh fishmongers in the Southern Highlands - it is truly bizarre.

Anyway, he has found a niche market and based on what I ate today - he has a good quality product.

But I digress, I got blue eye cod instead of the jewfish as he felt it had the same meaty bite to it and as much flavour as my preferred fish. To me most fish is bland, bland, bland.

So with fresh fish fillets in hand and my wallet lighter by $23.50! I came home to prepare fish and chips - done my way!

So first to the chips.

I am particular about my chips and I have a way of doing them.

Firstly, I only ever use Spunta potatoes, which I get from a great potato grower who is at my farmers market every month. This particular potato she saved for me (she knows me as the "big Chip Lady"). The one potato was over 800 grams - see here's proof.



The other preference I have is not to peel the potato but use my "Tater Mitts" I got for Christmas. I really thought they wouldn't work but they are fantastic. You may laugh but if you can buy yourself a pair - you won't peel a potato again.



I also use my cute potato chip maker , that way I get the chips consistent (sort of) and save me from actually cutting them.



Once the potatoes are chipped, I place them into a clean tea towel and rub them well to get as much excess moisture I can off them.



I then put my deep fryer on and use vegetable oil (although I have been known to use 4 litres of olive oil, but really that is a bit silly) and get it up to 175C.


The result - crisp on the outside and soft and delicious in the middle.

That folks is a proper chip!

Now to my blue eye cod fillets.



There are 2 schools of thought re the skin of the fish. Either off or one. I am an off girl so I used my fine fish knife (which I sharpened before use, nothing worse than a blunt fish knife). And placed under the fish skin and then wiggled the skin (I wish I had had someone to film it as it isn't easy to describe) and the skin came away like this.



I then cut the fillets in half, then finding that I probably only need 1 large fillet and not 2.



I then crumbed the fish but as usual, not with anything "normal" well actually they are normal - in Japan.

I have just been introduced to Panko Breadcrumbs and I am now converted to their flavour and crispness. Fantastic.



So a quick drenching of flour, coating of egg and water (with a touch of salt) and then crumbed BUT, and I always do it - I double crumb. I think there is technical name for double crumbing but I don't know what it is.



So double crumbed they were and then they were put into the fridge for around 30 minutes for the coating to set.



Once the chips have cooked for the second time, turn down your deep fryer back to 175C and place a fillet into the basket - it really doesn't take more than a few minutes to cook, so it is important then that they aren't fridge cold.

Once cooked, plate up, have some lemon and enjoy!



The batter on the fish was crisp and the fish succulent. The chips tasted as they should.

So there you have it finch & chimps, a great meal that makes you almost feel healthy!