35 g Plain Flour
90 g Panko, Japanese breadcrumbs
600 g Fresh Meats Hoki
4 Potatoes, scrubbed and cut thickly
Lemon, cut into wedges to serve
Freshly Ground Pepper
Leafy Salad, to serve
1 Egg, yolk
1/4 tsp Dijon Mustard
1 Garlic Clove
1 Pinch Sugar
1/2 Cup Olive Oil
1/2 tbsp Gherkins, chopped
1 tbsp Lemon, juice
1/4 Cup Parsley or Dill
– Inspired by Good Food.
For the tartare sauce, put the egg yolk, dijon mustard, garlic, sugar and lemon juice in a small food processor and blend until combined.
With the motor running, pour in the olive oil in and process until the mixture is thick and emulsified.
Pour the sauce into a bowl, stir in the gherkin and parsley or dill and season to taste.
Cover the bowl and set aside in the fridge until ready to serve.
Preheat the oven to 200°C.
Line two large baking trays with baking paper.
Put the flour in a bowl, season with salt and the freshly ground pepper and mix.
Break the eggs into another bowl and lightly beat.
Tip the panko into a third bowl.
Cut the fish fillets into fingers about 10 cm long and 3 cm wide.
Toss the fish pieces in the flour, shaking off the excess, then toss them in the beaten egg to coat well, again draining off the excess.
Finally, coat the fish pieces in the panko, pressing the crumbs on well to make sure the fish is covered.
Place on one of the baking trays, cover and refrigerate for 1 minute to firm the crumbs slightly.
Spread the thickly cut potatoes on the other baking tray, overlapping slightly if necessary.
Drizzle with olive oil and season with salt and freshly ground pepper.
Transfer to the oven with the fish pieces and bake for 5 minutes.
Turn the potato slices over and bake for 5 minutes.
Turn again and bake for another 5 minutes, or until the chips are golden and the fish is cooked through.