The ultimate fish and chip recipes

ON Easter weekend TASTE offers three fish and chip recipes - one deep-fried, one pan-fried and one baked that will keep everyone happy and full.

fish and chips

TASTE offers you three fish and chip recipes - one deep-fried, one pan-fried and one baked.

FISH AND CHIPS WITH TARTARE SAUCE

Serves 4

Preparation time: 30 minutes

Cooking time: 30 minutes (+ 3 hours resting time)

Skills needed: Intermediate-Advanced

4 x 400g large sebago or coliban potatoes, scrubbed, patted dry

Vegetable oil, to deep-fry

Cornflour, to dust

8 x 120g flathead fillets, skinned, pin-boned

Lemon cheeks, to serve

Tartare sauce

2 egg yolks

2 tsp Dijon mustard

150ml olive oil

1 lemon, juiced

150ml grape seed oil (see note)

1 drop Tabasco sauce (optional)

2 tbs baby capers, roughly chopped

45g (1/4 cup) finely chopped cornichons (small gherkins)

1 small eschalot, finely chopped

1 tbs finely chopped chervil

1 tbs finely chopped flat-leaf parsley

1 tbs finely chopped chives

Beer batter

125g each plain and self-raising flour

2 tbs olive oil

375ml Coopers Sparkling Ale, chilled

1. To make tartare sauce Process egg yolks, mustard and 1 tsp salt in a food processor until combined. With the motor running, gradually add olive oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Add half the lemon juice, then gradually add grape seed oil and process until emulsified. Transfer to an airtight container and stir in the remaining lemon juice and ingredients until combined. Refrigerate tartare sauce until needed or for up to 5 days.

2. To make beer batter: Sift flours with 1 tsp salt into a bowl. Make a well in the centre, add oil, then gradually pour in beer, whisking and drawing in flour until thick; don't worry if there are lumps. Stand for 20 minutes.

3. To cook chips: Fill a deep-fryer or large saucepan one-third full with oil. Heat to 140C (or until small bubbles form when a wooden spoon is dipped into the oil). Cut potatoes lengthwise into 1cm-thick slices, then cut slices into 1cm-wide chips. Pat dry with paper towel. Fry chips, in 2 batches, turning, for 4 minutes or until cooked but not coloured. Drain on paper towel. Set aside for up to 3 hours. Reserve oil.

4. Heat frying oil to 180C (or until a spoonful of batter sizzles). Fry chips, in 3 batches, turning, for 5 minutes or until golden. Drain on paper towel. Place on an oven tray lined with baking paper and keep warm in a low oven.

5. To cook fish and to serve Heat frying oil to 180C (or until a spoonful of batter sizzles). Scatter a little cornflour on a plate. Dust a piece of fish n cornflour, then, holding it at the tail end, coat in batter and lower gently into oil. Repeat with 3 more pieces of fish and fry for 3 minutes, turning halfway, or until golden. Drain on paper towel. Transfer fish to the lined tray and keep warm in oven.

6. Using a slotted metal spoon, remove any bits of batter from oil. Repeat with remaining fish, cornflour and batter.

7. Remove fish and chips from oven and season with salt. Serve immediately with lemon wedges and tartare sauce.

Notes: Grape seed oil is a neutral-tasting oil available from supermarkets.

Recipe: Sophia Young, MasterChef

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FISH AND CHIPS WITH LEMON-YOGHURT DRESSING

Serves 4

Preparation time: 10 minutes

Cooking time: 20 minutes

Skills needed: Basic

700g sweet potato, peeled

1 tsp dried oregano leaves

1 tsp paprika

Olive oil spray

180g (2/3 cup) low-fat natural yoghurt

1 tbs capers, rinsed, drained

1 tsp finely grated lemon rind

1 tbs fresh lemon juice

2 tbs chopped fresh continental parsley

4 (about 150g each) white fish fillets

Mixed salad leaves, to serve

1. Preheat oven to 200C. Line a baking tray with non-stick baking paper. Cut the sweet potato into 1.5cm-thick batons. Cook in a steamer over a saucepan of boiling water for 5 minutes or until just tender. Place sweet potato, in a single layer, on the tray. Sprinkle with the oregano and paprika. Spray with oil. Bake for 15 minutes or until golden.

2.Meanwhile, combine the yoghurt, capers, lemon rind, lemon juice and parsley in a bowl.

3. Spray a non-stick frying pan with oil and heat over high heat. Cook fish for 2-3 minutes each side or until just cooked through. Divide fish and chips among serving plates. Serve with the yoghurt dressing and salad leaves.

With a twist: For crunchy fish, coat in flour, egg, then dried breadcrumbs. Bake at 200C for 20 minutes.

Recipe: Chrissy Freer, Good Taste

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CRUMBED FISH FINGERS WITH VEGETABLE CHIPS

Serves: 4

Preparation time: 20 minutes

Cooking time: 30 minutes

Skills needed: Basic-Intermediate

2 medium sebago potatoes, cut into 2cm-thick chips

300g orange sweet potato, cut into 2cm-thick chips

1 large carrot, cut into 2cm thick chips

olive oil cooking spray

1/2 cup plain flour

1/4 cup reduced-fat milk

1 egg, lightly beaten

2 cups fresh wholemeal breadcrumbs

400g firm white fish fillets, cut into 2cm-thick strips

200g broccoli, trimmed, cut into florets

1/2 small (200g) cauliflower, trimmed, cut into florets

CHEESE SAUCE

30g reduced-fat spread

1 tablespoon plain flour

2/3 cup reduced-fat milk, warmed

1/3 cup reduced-fat grated tasty cheese

Preheat oven to 200C/180C fan-forced. Line 2 large baking trays with baking paper. Arrange potato, sweet potato and carrot on 1 prepared tray. Spray with oil. Bake for 15 minutes.

Meanwhile, place flour on a plate. Combine milk and egg in a shallow bowl. Place breadcrumbs on a plate. Dip 1 piece of fish in flour, then milk mixture and breadcrumbs. Place on remaining tray. Coat remaining fish. Bake for 15 minutes or until the fish is golden and cooked through and vegetables tender.

To make the cheese sauce: Melt spread in a saucepan over medium heat. Stir in flour. Cook, stirring, for 1 minute or until mixture bubbles and thickens. Whisk in milk, stirring, until sauce boils and thickens. Add cheese. Stir until smooth.

Place broccoli and cauliflower in a large microwave-safe dish. Add 1/4 cup cold water. Cover with plastic wrap. Cook on high (100 per cent) for 4 to 5 minutes or until just tender.

Divide fish, vegetable chips, broccoli and cauliflower between plates. Spoon cheese sauce over steamed vegetables. Serve.

Recipe: Alison Roberts, Super Food Ideas