Potato Chip Crusted Fish w Salt n Vinegar Chips

Instructions

Preheat oven to 200. You’ll need 2 baking trays, one for the potatoes and one lined for the fish (unless you can pop them all on one tray!)

Take your chipped potatoes, drop into a saucepan, top with water, add a pinch of salt and the vinegar (optional – I love it).  Season, bring to a boil then simmer and cook until just tender.

Drain, add the butter, place over a medium heat.  When butter is bubbling season with a little more salt and black pepper. Stir in the garlic cloves and toss through the butter for 1 minute.  

Remove from heat and tumble potatoes and garlic onto a baking dish and pop in the oven.

Take your fish and dry with some kitchen paper.

Break the eggs onto one plate and lightly beat with the garlic powder and a drop of water – which will make the eggs easier to use.

Crush the potato chips with your hands (DO NOT EAT) and place on another plate.

Dip your fish in the egg then drop into the chips and coat.  Place on a lined baking tray.  Continue until all fillets are coated.  There should be some chips left in the bag – go for gold!!

Check the potatoes – give the pan a shake, turn if necessary. 

Pop the fish in the oven.  Cook until golden and crispy.

Pop the peas in a pan, cover with boiling water.  Add the sprigs of mint and cook 1 -2 mins until tender.  Drain.  Add one of the roasted cloves garlic and the sour cream.

Mash with a masher / fork, or blend – totes up to you. 

Serve : I like to add a mashed clove of garlic to the plate, then pile on some peas, portion of chips and a golden and crispy fillet of fish.

Jax Says : get the best out of your veggies, by following this easy and quick hack, Veggies Top Tips.