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Co-op Irresistible Sea Salt & Chardonnay Wine Vinegar Crisp-coated fish & chips
https://www.coop.co.uk/recipes/co-op-irresistible-sea-salt-and-chardonnay-wine-vinegar-crisp-coated-fish
We’re bringing a novel twist to this seaside favourite, using Co-op Irresistible crisps to give a crunchy coating, and throwing sweet potato chips into the mix
-
Feeds 2
-
Ready in
1
hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 62g
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Ingredients
- 1 large sweet potato, cut into chips
- 1 baking potato, cut into chips
- 1 tsp chopped rosemary leaves, or ½ tsp dried
- 2 garlic cloves, bashed
- 4 tbsp Co-op olive oil
- 20g white bread (we used Co-op Irresistible white sourdough)
- 40g Co-op Irresistible sea salt and Chardonnay wine vinegar crisps
- 2 tbsp Co-op plain flour
- 1 Co-op British free range egg, beaten
- 240g pack Co-op cod fillets
- Mushy peas and lemon wedges to serve (optional)
Method
- Preheat the oven to 200°C/fan 180°C/gas 6, pat dry the chips, then put in a bowl with the rosemary and garlic
- Drizzle over half the olive oil and toss to coat, then spread out in a single layer on a baking tray and season
- Cook for 30-35 mins, until the chips are golden and crisp, turning halfway through cooking
- Blitz the bread and crisps in a food processor until you have a coarse crumb
- Put the flour, beaten egg and crumb mixture in three separate shallow bowls, then coat the fish pieces in each, starting with the flour and finishing with the crumbs
- Around 15 mins before the chips are ready, heat the remaining olive oil in a large nonstick frying pan over a medium heat
- Cook the fish for 5 mins on each side, until the coating is golden and crisp
- Serve immediately with the chips, along with mushy peas and lemon wedges on the side, for squeezing over, if you like
