Fish and chips beats all other takeaways, for me. It’s not the cheapest, nor does it offer the most variety – but it’s spot on for filling up a hungry belly at the end of a long day.
Another plus of fish and chips is that it’s generally more traceable than a cheap pizza or a dubious Chinese. There is less grease, fewer oily chunks of meats, and no runny vibrant-coloured sauces.
I had a go at making my own, using sweet potato instead of boring old ordinary potatoes.
- one salmon or cod fillet
- a beaten egg
- 30g plain flour
- a handful of breadcrumbs
- one sweet potato
- olive oil
- salt and pepper
- 80g frozen peas
- condiments of your choice: ketchup / mayo / sweet chilli sauce
Start by preheating the oven to 180 degrees Celsius. Slice the sweet potato into chips, and give them a light coating of olive oil, salt, and pepper. (I normally give them a sprinkling of rosemary or paprika, but I thought I’d keep it simple this time – and sweet potato chips are surprisingly tasty when relatively naked.) Put them in the oven to roast for thirty-five to forty minutes.
In the meantime, beat the egg into a bowl. In another bowl, mix the breacrumbs with the paprika. When the sweet potatoes have about ten minutes left, dip the fish fillet in the egg, then coat in breadcrumbs, and place in a heated pan. Fry it for six minutes or until golden on each side. If you fancy going the whole traditional fish and chip hog, boil some peas and cut a slice of lemon for the fish. (Don’t do mushy peas – they’re hideous.)
Serve up the fish and chips with whatever dips you fancy: I made a quick garlic and lemon mayo. Enjoy on a windy pier at the seaside – or in your cramped student kitchen.