St George's fish and chips
It's St Georges Day today and Dean has a tasty twist on a classic English favourite - Fish and Chips.
He's serving up fish in paprika breadcrumbs, sweet potato chips and mushy peas with pancetta.
Serves 4
Ingredients:
4 sustainable firm white fish loins (cod or haddock)50g plain flour seasoned1 tsp smoked paprika2 eggs beaten60g breadcrumbs50g Parmesan cheese grated (optional)2-3 sweet potatoes2 tbs oilve oil100g smoked pancetta300g frozen peas defrosted2-3 spring onions finely sliced1tbs fresh mint chopped (or 1 tsp mint sauce)Small squeeze lemon juice
For the tartare sauce:
4 tbs mayonnaise½ tsp Dijon mustard3-4 cornichons finely chopped1 tbs flat leaf parsley choppedSmall squeeze lemon juice1 lemon cut into wedges for serving
Method:
Dip the fish into the seasoned flour and paprika, then the beaten egg and finally the breadcrumbs which have been mixed with the grated parmesan, cook in a frying pan with a shallow layer of oil for around 6-7 minutes, turning until golden on both sides, drain onto some kitchen paper.
Peel and cut the sweet potatoes into chunky chips then place into a bowl, drizzle with the oil, season with salt and pepper then toss around to make sure they are well coated. Tip onto a baking tray then cook at 200c gas mark 6 for 30-40 minutes.
In a pan fry off the pancetta until crispy then add in the peas and heat through before adding the mint, spring onions and lemon juice, season with salt and pepper.
Mix all of the tartare sauce ingredients in a bowl and set aside.