To celebrate National Chip Week our Lorraine chef brings us our favourite chippie dish in the form of battered sole fillets with hand cut chips.
Ingredients
- 600 g21¼ oz skinless boneless Lemon Sole fillets
- 150 g5¼ oz fine polenta
- 2 cloves minced garlic
- 2 beaten eggs
- 3 tbsp seasoned plain flour
- Zest and juice of 1 lemon
- 1 extra lemon, cut into wedges for serving
- 1 dsp chopped thyme
- 1 dsp chopped chives
- 400 g14 oz halved new potatoes
- 1 tsp smoked paprika
- 1 tsp crushed chilli flake
- Olive oil for cooking
- 8 leaves fresh mint
- 250 g8¾ oz frozen peas
- Knob of butter
Method: How to make James Tanner's fish and chips
Preheat the oven to 200C/gas mark 6.
First blanch the potato wedges for 8 minutes until just softened in boiling salted water.
Drain and pat dry on kitchen towel, add a splash of oil to a non stick frying pan and add the wedges. Cook flat side down at first to slightly colour then cook for around 2 minutes. Sprinkle over smoked paprika and chilli flakes and toss everything together.
Pop in the preheated oven to warm through for 5 minutes.
For the fish, simply mix together the polenta, minced garlic, lemon zest and chopped herbs and dust the fillets with the seasoned flour. Then dip them in the beaten egg and dust all over with polenta mix.
Heat a nonstick pan and lay the fillets in away from you and cook on a medium heat for 2 minutes on both sides and drain well on a kitchen towel.
To prepare the peas, simply blanch in boiling water for 1 minute then drain and add to a blender with mint leaves and lemon juice. Blitz half first with a splash of the blanching water to achieve a liquid consistency, then add the remaining peas and blitz to a chunky puree.
Arrange in pots and put on a serving plate with the hot drained fish. Drained the potatoes on kitchen paper and arrange on the plate and finish off with a lemon wedge per serving.
