Saturday, 3 September 2016
Fish and chips with a calabrian twist
Fish from Paul, potatoes from Garry, fish crust from The Mediterranean Pantry. (Peas from the freezer) ... easy peasy Friday night dinner.
Calabrian Fish crust mix
1. Cut potatoes into wedges and roast for about an hour in olive oil.
2. Sit about, chat, drink wine ... whatever ...
3. 40 minutes later, check on the potatoes, put the water on to boil for the peas, and coat the fish with the crust mix.
4. Fry the fish for a few minutes each side.
5. Serve, scoff.