Parmesan Crumbed Fish with Handmade Fries

  • Parmesan Crumbed Fish with Handmade Fries

Parmesan Crumbed Fish with Handmade Fries


Photo:  Craig Simcox "The Dominion"
(serves 4 -5)

I like to use snapper, but use whichever fish is fresh and your favourite.


40g (1/2 cup) fresh breadcrumbs

10g (2 tbsp) finely grated Parmesan

1/4 tsp flaky sea salt

1/8 tsp freshly ground black pepper

1 egg

15ml (1 tbsp) water

35g (1/4 cup) flour (lightly seasoned with additional pepper and salt)

200g fresh fish (cut into 10 x 20g portions, dry between paper towels)

olive oil (for frying)

2 lemons (cut into wedges)

flaky sea salt (for serving)

Handmade Fries


· Line a tray, or shallow container, with plastic wrap.

· Into a shallow bowl place breadcrumbs, Parmesan, salt and pepper. Toss together.

· Into separate bowl place egg and water. Whisk lightly to combine.

· Place flour into another bowl. Quickly dip fish into flour, then egg mixture, then breadcrumbs. Place fish, in a single layer, onto prepared tray. Cover and refrigerate for at least one hour or overnight.

· Place a heavy-based frypan onto medium heat. When frypan is hot add oil to depth of 1cm-2cm. (To test if oil is hot enough, scatter a few breadcrumbs into oil. If they rise to surface, oil is hot enough.) Place some fish portions into pan and cook for 2-3 minutes on one side, or until golden brown. Turn with a fish slice and cook on second side until golden brown and fish is cooked through.

· Using fish slice remove fish from pan. Drain on paper towels. If you need to keep fish warm while you cook remaining fish portions, cover cooked fish with a tea towel, away from heat.

· Season with salt. Serve with lemon wedges and accompany with Handmade Fries.

Handmade Fries

(serves 4-5)

Many people say they never eat chips but as we all know many people simply adore them. There is nothing as good as chips you make yourself and this version allows you to do all the hard work ahead. Good chips always require par-cooking and then the second cooking. In this method the par-cooked chips are frozen and while still frozen the second cooking takes place.


800g (4) Agria potatoes (peeled)

canola oil for deep frying

flaky sea salt


· Cut potatoes into chips using a sharp knife. If you are serious about chips, an old-fashioned style chip cutter, available at our kitchen shop, is a handy addition to the kitchen. Place chips between two clean tea towels to dry thoroughly

· Into a deep, wide-based pot or deep fryer that a chip basket will fit into, pour oil to approximately one-third full. Place pot over a medium heat and heat till hot or turn deep fryer on to heat. Test heat of oil by dropping 1 chip into oil. If chip sizzles and rises to the surface the oil is hot enough.

· Place about quarter of chips into basket, quantity will depend on size of chip basket and pot, and lower into hot oil.

· Cook for 2-3 minutes or till chips are par-cooked. At this stage chips will not be golden.

· Remove from oil, drain and tip chips onto a tray lined with paper towels. Chill till cold. Repeat this process till all the chips are par-cooked.

· Transfer chips to a freezer-proof tray, cover with plastic wrap and freeze. This step is best done one day ahead or could be up to 10 days ahead.

· When ready to serve reheat oil to hot. Test heat of oil by dropping in a chip as previously. Transfer about a quarter frozen chips to chip basket and lower into hot oil.

· Deep fry for 2-3 minutes or till chips are crispy and golden brown on the outside. Drain and tip onto trays lined with paper towels.

· Sprinkle with sea salt and serve immediately