• 20
  • Serves

Crumbed Fish and Chips with Aioli

What You'll Need

  • 2lt oil for deep frying
  • ½ kg Red Delight potatoes, peeled and cut into 1cm shoestring fries
  • sea salt and fresh ground black pepper
  • ½ cup plain flour
  • 2 eggs, beaten
  • 1 cup fine breadcrumbs
  • ¼ cup parsley leaves, finely chopped
  • 4 x 150g white fish fillets like snapper, coral trout or red emperor
  • 1 Praise Deli Style Classic Aioli to serve
  • Lemon wedges to serve

What to Do

  1. Pour oil into 4-5lt pot or fryer and heat to 180°C. Fry small batches of fries until crisp. Remove chips from oil and drain on paper towel. Season with salt in a bowl then place into a low temperature oven.
  2. Separately place flour, beaten eggs and breadcrumbs mixed with salt, pepper and parsley into 3 different bowls. Place fillets onto the flour, then into egg allowing excess to drip off. Lay fillet flat onto breadcrumb mix and press gently on both sides.
  3. Hold fillet by the skinny end then slowly lower into the hot oil. Count to 5 then release the fillet. Repeat with a second but only fry 2 at a time until crispy. Remove from oil and drain on paper towel.
  4. Serve fillets with chips, a side of Praise Deli Style Classic Aioli and lemon wedges.