Think you know your fish and chips? Think again as we offer a delicious variation on the fish with capers, gerkins and lemon.
Serves 2
Ready in about 40 minutes
Per serving:
774 kcals
42g fat (6g saturated)
54g carbs
48.3g protein
2.7g sugar.
Per serving (without mayonnaise): 636 kcals
26.8g fat (3.5g saturated)
53g carbs
48.1g protein
2.5g sugar
1. Preheat the oven to 220°C/fan200°C/gas 7. Cut the unpeeled potatoes into thick slices, then cut each slice into thick chips. Cook in a pan of boiling water for 2-3 minutes. Drain and spill on to kitchen paper to get rid of excess water. Put into a large roasting tray and drizzle with a good glug of vegetable oil. Toss the chips well so they are coated all over. Pop into the oven for 25-30 minutes, tossing once, until golden.
2. About 15 minutes before the chips are done, heat a large, heavy-based pan with olive oil. Dust the fish all over with flour and cook, skin side down, for 4-5 minutes, then carefully turn over and cook for a further 5-6 minutes until just tender. (Pop into the oven for 5 minutes if the fish is quite thick.) Remove from the pan and put on to two warm plates.
3. Add the gherkins and capers to the pan and fry for 1 minute. Add the lemon juice and sizzle over a high heat for about 30 seconds. Remove from the heat and throw in the herbs. Put a dollop of mayonnaise on each piece of fish and spoon over the gherkin sauce. Divide the chips between plates and serve.
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