Crispy Fish & Chips

• Potato(900 g)
• Olive oil(2 tbsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Cabbage(300 g)
• Mayonnaise(8 tbsp)
• Lemon(1)
• Flat Leaf Parsley(15 g)
• Fish Fillet(600 g)
• All-Purpose Flour(80 g)
• Eggs(2)
• Panko(120 g)
• Paprika(1 tsp)
• Garlic powder(1 tsp)
• Rapeseed Oil(6 tbsp)
• Dill Pickles(60 g)
• Dijon Mustard(1 tsp)

Method

1. 1

   Heat the oven to 220°C. Cut {Potato} into thick chips, toss with {Olive oil}, half the {Salt}, and half the {Black pepper}, then spread out on a large tray.

   ~5 min

2. 2

   Bake the chips for 30 minutes, turning once halfway, until golden at the edges and tender in the middle.

   ~30 min

3. 3

   Meanwhile, finely shred {Cabbage}. Mix with {Mayonnaise}, juice from half the {Lemon}, and most of the {Fresh parsley}. Season lightly and set aside. In a second small bowl, stir together {Mayonnaise}, finely chopped {Dill Pickles}, {Dijon Mustard}, and a squeeze from the remaining {Lemon} to make a quick tartar-style sauce.

   ~6 min

4. 4

   Pat the {Fish Fillet} dry and season with the remaining {Salt} and remaining {Black pepper}. Put {All-Purpose Flour} in one bowl, beat the {Eggs} in another, and mix {Panko Breadcrumbs}, {Paprika}, and {Garlic powder} in a third. Coat each fillet in flour, egg, then crumbs.

   ~4 min

5. 5

   Heat {Vegetable oil} in a large frying pan over medium-high heat. Cook the crumbed fish for 3 to 4 minutes per side until the coating is golden and crisp and the fish flakes easily. Cook in batches if needed.

   ~8 min

6. 6

   Serve the crispy fish with the chips, slaw, tartar-style sauce, and lemon wedges from the remaining {Lemon}. Scatter over the last of the {Fresh parsley}.

   ~1 min