Fish and Chips
Learning Intention:
We are learning to make healthy Take away We are learning to make a basic mayonnaise We are learning to make oven baked chips Success Criteria I can make home made fish and chips Tartare Sauce
1
egg
1 tsp vinegar 1 tsp dijon mustard 250ml (1 cup) vegetable oil 1/4 red onion 2 pickled cuccumbers 1 tbsp capers Finely chop onion, cucumbers and capers. To make mayonnaise, place egg, mustard and vinegar in a small jug and gradually blend in oil until thick and emulsified. Season with salt and pepper. Stir through onion, capers and cucumbers. |
Oven Baked Chips
Heat oven to its highest setting, ideally 250C. Cut each potato into 1cm-wide slices, then into 1cm-thick sticks. Blanch in a large pan of boiling water for 3 mins, then drain well. Shake the potatoes out onto a roasting pan, drizzle with oil, ensuring each chip is evenly coated, then season well. Bake for about 15-20 mins, turning the potatoes at least twice, until golden brown and crisp. Lemon and Parsley crumbed fish
Ingredients
3 Fillet of fish cut into 6 pieces 1 Egg beaten 1/4 Cup plain flour 1/2 Cup bread crumbs Canola oil Lemon Zest Parsley Finely chop parsley and stir through bread crumbs. Grate the zest of half a lemon and stir through crumbs. Set up the crumbing station in the correct order of fish, flour, egg, breadcrumbs and an empty dish for placing the fish on at the end. Pat dry fish fillet with paper towel. Using one hand coat the fish in flour. Drop in the egg mix and remove with the other hand and place in breadcrumbs. Roll in the breadcrumbs with the same hand you used with the flour and place on plate. Continue until all pieces have been coated. Place a pan on medium to high heat. Pour in canola oil until it is just covering the base of the pan. Carefully place fish in the pan once the oil is hot. Turn fish after 3-4 minutes or once browned. Once cooked on both sides, remove and allow to rest on paper towel to drain excess oil. |