Annie Bell's Fish and Chips
Over a year ago
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Ingredients
Accompaniment
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Method
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1
Preheat the oven to 200C/180C fan/gas 6. Peel the potatoes and cut into thin matchstick chips. Finely grate the zest of 1 lemon and squeeze 1 tbsp juice.
Melt the butter with a 2 tbsp oil in a large lidded casserole over a medium heat, add the potatoes, season and scatter over the lemon zest and fry for a few minutes until nicely glossy, stirring frequently. Pour over the lemon juice and wine, put on the lid and cook in the oven for 50 minutes.
Shortly before this time is up, score the skin of the fish fillets diagonally at 2cm intervals. Slice the remaining lemon thickly, discarding the ends. Heat a large nonstick frying pan over a high heat.
Brush the fish fillets on either side with oil and season, and sear the skin for about 1 minute until coloured. Arrange these skin-upwards on top of the potatoes. Brush the lemon slices with oil and colour these either side too and arrange on top. Cover again and return the casserole to the oven for 10 minutes.
Meanwhile combine the taramasalata and mayonnaise in a small bowl. Serve the fish, chips and lemon slices scattered with parsley, with the taramasalata mayo alongside.
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