Saturday, 3 September 2016

Fish and chips with a calabrian twist

Spice up fish and chips with a little calabrian crust - don't mind if I do.

Fish from Paul, potatoes from Garry, fish crust from The Mediterranean Pantry.  (Peas from the freezer) ... easy peasy Friday night dinner.

Olive oil
Calabrian Fish crust mix
Frozen peas

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.

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