In my house it goes without saying that Friday night is fish night. It is the only certainty when it comes to the weekly meals and may I say what a weekly meal!
The options are endless but it is the simplest of cooking methods that always triumphs when fish is involved. I used Tarakihi.
Any form of roasted potato works with battered fish. Wedges really are what you make them so coat them in whatever tickles your fancy.
6 large Agria potatoes, peeled and cut into wedges
1 tbsp thyme, finely chopped
1 tbsp rosemary, finely chopped
1 tbsp Italian parsley, finely chopped
1/4 tsp ground chilli
1/4 c parmesan, finely grated
1/4 c gruyere, finely grated
500 g fresh fish
2 eggs, beaten and lightly seasoned
1 tbsp extra virgin olive oil
4 tablespoons flour, lightly seasoned
Preheat oven to 200 degrees
W Place a large roasting dish in the oven.
In a large mixing bowl combine the peeled and cut potatoes, chopped herbs, chilli and both cheeses with a good swig of olive oil.
Using your hands toss everything together. Make sure all the potatoes have a little something on them.
Being careful get the hot oven dish out and place the wedges in. Spread them out so they will cook evenly.
Put back in the oven and roast for an hour and a half or until crisp and golden. Giving them a toss now and again won't hurt either. Season with a good pinch of sea salt and cracked black pepper.
Heat a large frying pan with a few good glugs of olive oil.
F Place the egg and flour in two separate bowls.
Whisk oil into egg. Season.
Dip each piece of fish into the egg mixture, then coat in flour. Keep on a plate until all fish are battered.
On a medium to high heat cook fish until golden brown. Turn only once.
Season with sea salt and serve with fresh lemon wedges.
Fish and all condiments purchased from Moore Wilsons
Don't forget a simple side salad with basic homemade dressing makes this meal an absolute winner. Enjoy!