in Recipes

Fish and Chips

updated

Spread the love

Ingredients for 4 servings:

  • 1 kg potatoes
  • 1 tbsp oil
  • 1 tsp sea salt, coarse
  • 20 fish fingers
  • 1 bottle of remoulade

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 180°C. Wash the potatoes and cut them into wedges. Arrange the wedges on a baking sheet, then brush with oil, sprinkle with sea salt, and bake for about 15 minutes. Add the fish fingers to the wedges and bake for another 15 minutes. Serve the fish fingers and potato wedges in parchment paper bags, for example, with tartar sauce.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Halloween cookies

Russian poppy seed cake