HomeFood + WineFish & hand cut chips

Fish & hand cut chips

A thicker fillet is easier to pan fry as you will have more control over the cooking process.

Speak to your fishmonger to find the right fish for you – a thicker fillet is easier to pan fry as you will have more control over the cooking process.

Like most proteins it is important to bring your fish to room temperature before cooking, this will also help the evenness of the cooking process.

INGREDIENTS

800gm Nannygai
8 large Sebago potatoes (unwashed)
Garlic clove
Sea salt
Grapeseed oil (for frying and deep frying)
Herbs (optional)
Dill, young lemon thyme
25gm unsalted butter
Lemon cheek

DIRECTIONS

To obtain crispy skin the fish needs to be air dried in the fridge.

Dry each side of your fillets with a paper towel and lay on a plate, skin side up. Leave in the fridge for two to three hours.

Wash and cut the potatoes into long batons, about 2cm thick, and place in a bowl of cold water to release the starch. Do this a couple of times until the water is clear.

In a large saucepan add the rinsed potatoes and a garlic clove – fill with cold water and add a good pinch of salt.

Cook the potatoes until tender and just falling apart and remove from water and drain.

Lay on a cake rack and place into the fridge to cool. This will take about 20 minutes. This allows the starch to crystalise around the potato and creates a crust on the chip.

Heat a large saucepan with grape seed oil to 140C and start the first fry on the chip.

Place the cooled potato batons in the oil and cook for three to four minutes. You don’t want colour on the chip you just want to start forming the crust.

Take them out of the oil and place them on the cake rack and return to the fridge for 10 to 15 minutes.

Turn the heat up for the final fry – the oil should be between 180–185C.

Meanwhile, heat a pan over low-medium heat, add oil and lay the fish in the pan skin side down.

Place a piece of baking paper over the fish and place another pan on top to act as a weight. This stops the fish from curling or buckling under the heat and will set the proteins

After about one to two minutes, when the protein is set, remove pan and paper.

Add a little more oil if needed to maintain temperature of the pan. Once the fish is cooking around the edge, flip the fish and add the butter and soft herbs. Baste the skin of the fish.

Add the juice from the lemon cheek, do the final fry on the chips and toss with sea salt flakes.

Serve on desired plate.

LATEST POSTS

Everyone loves a hero

There’s glorious gold in the Hills at the moment, the colour of many ash trees now almost gone, punctuated by vibrant crimsons and clarets lining...

6 things to do in the Adelaide Hills in Winter

While winter might invite cozy moments in woollen jumpers and lazy days on the couch, it’s also an opportunity to venture out and explore the...

Honey malt crème caramels

INGREDIENTS Custard:3 eggs4 yolks15g Full Circle honey malt liqueur75g brown sugar440ml cream300ml milk2g salt Toffee:250g caster sugar25g honey malt liqueur DIRECTIONS Pre-heat oven to 130 degrees. Lightly brush eight metal...

Adelaide Hills Chardonnay

Tony Love was named the Wine Communicators of Australia 2018 Legend of the Vine (SA), was a member of the Halliday Wine Companion reviewing team...

Other stories

Editor’s note – Winter 2024

Welcome to the winter 2024 edition of the Hills Wanderer!Warm woollen jumpers, coats and gumboots – it's that time of year again!Over the past...

Fashion in the Hills

Photography | Daniele Cazzolato Stylists | Emily Fels & Tiffany Cazzolato Make-up | Tianna Faulkner Talent | Carly White & Nick Kennett If you're looking for the perfect...

Transcending words through dance

When contemporary dancer Rhianna Dunaiski is artfully expressing herself on stage it’s a feeling like no other. “If you ask any dancer why they love...

Driven by art generosity and love

David Dridan is one of the SA art world’s living treasures. His distinctive landscape paintings are almost entirely devoid of human influences and his great...

Winter’s Song

Enchanted by her half-lightand whispers of lingering nights.Here I stand, grounding,my feet upon her soil.Imagination courses throughmy roots, akin to the trees,delving deep, steadying...