Recipe Centre

Cajun fish and chips

Ingredients
900 g medium-sized potatoes, skinned
45 ml Creole spice (see recipe)
4 pieces fresh fish such as red roman or kabeljou, scraped clean and head removed
2 lemons
1 onion, sliced into rings
4 sprigs fresh thyme
salt
90 ml sunflower or olive oil

Method:
Turn on the oven grill. Grease the oven roasting tin with butter or spray with non-stick spray, or use a large baking sheet. Slice the potatoes into thin strips and boil in a little salted water until half done. Drain well. Season the fish inside and out with the Creole spice and salt. Place the fish in the oven roasting tin. Squeeze the juice of one of the lemons over the fish. Slice the other lemon and arrange inside and on top of each piece of fish. Arrange a few onion rings inside and on top of the fish and sprinkle with the thyme. Arrange the half-done potato chips in the tin with the fish, and sprinkle with salt and oil. Grill for about 10 minutes, turn the fish and chips carefully with an egg flip and grill for another 10 to 15 minutes or until the fish is no longer glassy and flakes easily with a fork, and the potato chips are golden brown and done. Serve with a green salad.

Recipe From : YOU April 24, 1997

Recipe from YOU : April 24, 1997 See what YOU has in store this month. Subscribe now and save!