Our Master Chefs recipe and instructions on how to make the perfect pan-fried fish and chips:
8 Sea bream fillets
4 large potatoes
500ml sun flower oil
4 lemon wedges
Salt and pepper
30 gm butter
Peel the potatoes and place in a large pan with salted water and bring to the boil. Remove drain and cool under cold water before they are too well cooked.
Cut into thick slices and then into thick sticks. Put sunflower oil in a large pan and fill 1/3 full.
Check the fillets of sea bream for bones and then season with salt and pepper.
Heat a large frying pan with a little oil and butter and place 3 to 4 fillets at a time into the pan and cook until brown (2 to 3 minutes) turn over and finish cooking for another 1 to 2 minutes. Set aside and keep warm.
Place the chips in the oil filled pan and cook until golden. Drain and place on kitchen roll to absorb the grease and sprinkle with salt.
Serve with fat chips, lemon wedges and freshly baked breadShare and Enjoy: