Talk about Fish & Chips, here’s a variation. I wouldn’t say it’s healthier or whatever, it’s just a lazier way you can get some fish and potato chips into your diet. (Of course, it involves more effort than simply popping over to the Fish & Chips store across the road.)
Pan-Fried Pollock & Chips
Together with the special appearance by Mr Mushrooms and Ms Asparagus, both the fish and chips are fried in a pan.
Season the less-than-inch-thick fish fillets with salt and pepper and place them gently onto a really hot pan. Let them sizzle away until you can see them getting increasingly cooked on the top. Turn them over for just 40 seconds or so, and remove.
I cut my potatoes to a quarter the size of a normal chip. This lets them cook faster, and they get crispier too. With butter, thyme, pepper and just a pinch of salt, be gastronomically prepared for some awesome hassle-free chips.
Fish and Potatoes are a great combination. Replace the chips with a mash, and make a white garlic sauce to bond the two. Squeeze the juice of a lemon and you’re ready to rock ‘n’ roll.