Homemade Fish & Chips

Ingredients

  • 2

    Sealord Fresh or Frozen Hoki Fillets

  • 2

    potatoes, suitable for chips or baking

  • 1/2

    dried rosemary

  • 1/2 tsp

    dried thyme

  • 1/2 cup

    panko breadcrumbs

  • 1

    egg, beaten

  • 1/4 cup

    standard flour

  • rice bran oil

  • To finish

    tomato sauce and lemon wedges

Directions

  1. Preheat the oven to 200°C​ fan bake.
  2. Cut potatoes with skin on into wedges. Place on a lined tray, drizzle with rice bran oil, season and bake in the oven for 20 - 25 minutes, or until golden and crispy (turn halfway through the cooking time).
  3. To make the crumb, add the rosemary and thyme to the panko crumbs along with salt & pepper and mix well.
  4. Prepare the hoki fillets by coating them with flour, dipping in beaten egg and then covering in the herb crumb; making sure the fillet is well coated in the crumb mixture.
  5. Heat a frying pan over a medium heat and add a drizzle of oil to the pan. Cook the hoki on each side for 4 minutes, ensuring the fish is cooked through and crumb is golden brown.
  6. Serve the hoki with the chips, along with tomato sauce and lemon wedges.