Fresh-er Fish ‘n’ Chips

22 June, 2016



I loooooooove me some fish and chips. If I’m going to have fish and chips on a Friday night I’m going to do it right, a shiiiiit load of chips, NO chicken salt just normal. Fish, potato cakes (scallops, whatever you want to call them), fried dim sims, fat squeeze of lemon, Sriracha. GIMMIE! Mid week though it’s nice to have a more gour-met version, a version with a bit of zing that isn’t as sleep inducing. So sweet potato chips, quinoa flaked fish and pickled vegetables it is.



Sweet Potato Chips

1 large sweet potato

Olive oil

Sea Salt

Pre heat oven to 200 degrees

Slice potato into thin, shoe string strips and toss with some oil and salt.  Pop into oven for about half an hour.


Quinoa Flake Fish

Fish of your choice

Egg wash (beaten egg)

Quinoa flakes and a good pinch of sea salt

Dip fish in egg was then quinoa mix, fry in a pan with a little olive oil until fish is cooked through.


Pickled Baby Corn

1 beetroot cut into slices

1 cup sugar

1 cup white vinegar

2 cups water


1 star anise

baby corn sliced into thin slices


Pop everything into a saucepan and bring to boil, simmer until the corn has taken on a red colour then drain and discard spices and beetroot.


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