- 450 g fish fillets salmon, cod or hake work well
- 50 g breadcrumbs
- 2 tbsp ground flaxseed
- 1 tbsp sesame seeds
- 105 ml aquafaba
- 1 tsp dijon mustard
- 1 lemon rind zest of
- 1/4 tsp turmeric
- 1/4 tsp paprika
- plain flour for coating
- 750 g potatoes
- 2 tbsp semolina
- 125 g peas
- 125 g frozen Edamame beans
- 1 tbsp mint finely chopped
- 1 tsp extra virgin olive oil
- 25 g flaked almonds
- 50 g roasted capsicums make sure they are in brine and not oil
- 1 garlic cloves
- 1/2 tbsp sherry vinegar
- 1/4 tsp smoked paprika
- 2 tbsp extra virgin olive oil
1. Preheat the oven to 200c (400f) or 180c fan (350f) and line a large baking sheet with parchment paper
2. Spread the breadcrumbs onto the tray and lightly toast them for 2-3 minutes in the oven, until golden. Pre-toasting the panko really helps to keep the fish crunchy and adds a nice colour, so it's well worth doing this.
3. Cut the potatoes into long chip shapes, remove excess starch by placing them under cold running water then add to a saucepan with salted water and bring to the boil, parboil for 5 minutes then drain and let them steam dry in a colander.
4. Meanwhile, arrange your breading station: add some plain flour on a plate and season the flour with salt and pepper. In a shallow bowl, mix 45ml of aquafaba with the mustard and the spices, in another shallow bowl, mix the toasted breadcrumbs with the flax and sesame seeds.
5. Cut the fish across the grain into fingers approximately 2cm x 10cm (3/4 inch by 4 inch). Pat dry with kitchen paper.
6. Arrange the potatoes onto the baking tray, then sprinkle over the remaining aquafaba, semolina and some paprika and toss them until evenly coated. Place into the oven for 10 minutes.
7. While the chips are cooking, dip the fish pieces firstly in the flour, then the mustard mix, then into the breadcrumb mix. I use a tablespoon to toss the fish into the crumbs. That helps to keep your fingers from getting too messy! Add the crumbed fish to a plate and repeat the process until all the fish is done.
8. After 10 minutes, turn the chips over and add the fish fingers to the hot tray. Put everything back in the oven and cook for another 10-12 minutes, turning the fish halfway though so both sides get crispy
9. While the fish fingers and chips are baking, make the peas. Add the peas and edamame to a medium saucepan with a few tablespoons of water and a pinch of salt and pepper. Bring to the boil and then let them simmer for a few minutes, stirring now and then. Once they are softened, take the pan off the heat and pulse to a rough puree with a stick blender until crushed, You can choose how textured you would like the peas to be. Fold in the chopped mint or mint sauce, zest of half a lemon and the hemp/EV oil and season to taste, white pepper is good for this.
10. The romesco dipping sauce is optional but it adds another vegetable and some protein and is a really tasty dip for the chips and/or the fish. It's also made from store cupboard/fridge ingredients so its super quick to make. Simply rinse your stick blender blade, add all the ingredients to a suitable beaker and blitz until a you have a puree, it will be full of flavour, season to taste with a splash more sherry vinegar if you like.
11. When the time is up for the fish and chips, check to see that the fish is cooked through (they should be firm to the touch and crispy). Serve the fish fingers and chips with wedges of the zested lemon.