• 4servings
  • 75minutes
  • 482calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Fluorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 plaice fillets

  2. 1 tablespoon plain flour

  3. 2 tsp ground paprika

  4. tsp ground cumin

  5. Salt and freshly ground black pepper

  6. 3 tbsp rapeseed or olive oil

  7. 2 tbsp goose fat or rapeseed oil

  8. 1kg (2 1/4lb) Maris Piper potatoes, unpeeled, cut into thinnish wedges, rinsed and dried in a tea towel

  9. 1tbsp sea-salt flakes

  10. 1 tsp finely grated lemon rind

  11. 1-2 tsp cumin or fennel seeds

Instructions Jump to Ingredients ↑

  1. To make the chips : Set the oven to Gas Mark 7 or 220°C. Put a baking tray in the oven to heat up, with the goose fat or rapeseed oil in it. When the fat is hot, add the potato wedges and cook for 40-45 mins, turning them after 25 mins.

  2. Trim the fish fillets all round, then cut each one in half lengthways and then into 4 pieces crossways (into diamond shapes), so that you have 16 pieces. Mix the flour, paprika and cumin with a pinch of salt and a little pepper on a baking tray. Lightly coat the pieces of fish in the mixture.

  3. Heat the oil in a frying pan, add the fish pieces and cook them for just over a min each side, in 2 batches. Serve with the chips and cumin salt.

  4. To make the cumin-flavoured salt : Put sea-salt flakes, lemon rind and cumin or fennel seeds in a food processor, or pestle and mortar, and grind together to combine, but not to a fine powder.


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