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  • Writer's pictureGeorgie

Fintastic fish&chips

Tarragon-crumbed sole with rosemary chips, minted peas and cucumber tartare 🐟

Serves 4

  • handful of tarragon leaves (chopped)

  • juice from half an orange

  • 1 lemon

  • 2 tbsp Dijon mustard

  • 200ml crème fraîche

  • 150g breadcrumbs

  • 2 tbsp plain flour (seasoned with salt & pepper)

  • 4 (lemon) sole fillets, skinned

  • 4 tbsp sunflower oil

  • sea salt & black pepper

  • 200g peas

  • handful of mint leaves, finely chopped

  • 1.2kg Maris Piper potatoes, washed well

  • Fresh rosemary (3 sprigs), finely chopped

  • Glug of olive oil for coating the sliced potatoes

  • 1/3 of a cucumber, finely diced

  • 100g of mayonnaise

  • 2 tsp of capers

Fancy a lighter, healthier equivalent of fish and chips? Look no further. This recipe keeps the freshness of a delicate sole, whilst adding crispy texture, and complimentary flavours.

  1. Start by grinding the salt, orange juice, tarragon and a squeeze of lemon juice in a mortar&pestle until you've got a well-combined mixture. Mix the mustard and crème fraîche separately adding the tarragon mixture to this afterwards.

  2. Divide the breadcrumbs and flour into 2 bowls; dust each fish fillet in the flour on both sides, spread the mixture from item [2] on one side, and press each side of the fillet into the breadcrumbs. Lay the sole fillets onto a parchment-lined baking tray, tarragon-crumb mixture side up, and chill in the fridge whilst you prep the chips.

  3. Preheat the oven to 200C, and slice the chips into 'thick-cut' size (like what you get at the pub!) Toss the chips in olive oil, rosemary and season with salt + pepper. Lay on a roasting tray and place in the oven for 1 hour (tossing after 30 minutes to get that crisp all over). TOP TIP: if you want to make your chips even tastier, sprinkle some Chicken Chip Salt (Cornish Sea Salt Co.) all over.

  4. Bring a saucepan of water to boil, pour the peas in, leaving to simmer for 10 minutes (or until very soft). Strain and mash in a bowl with the mint, and a squeeze of lemon juice.

  5. Combine the mayonnaise, cucumber and capers in a bowl, mixing with a splash of lemon juice

  6. Add 4 tablespoons of sunflower oil to a frying pan and heat. Lay the crumbed sole fillets in the sizzling oil and cook for 2 minutes on each side (or until golden and cooked through).

Serve everything with a squeeze of lemon and enjoy!

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