Newspaper Fish and Chips
It may be the Aussie in me, but I am a huge fan of fish and chips. A few years back, while working in England, I spent a week in search of the best seaside fish and chips. As you may imagine, the best that I found existed in a hole-in-the-wall location with no name, and the Cornwall sea breeze almost swept them out of my hands. After that week of culinary exploration, I can’t say that I felt great. (The juice was worth the squeeze, but I digress…). Since then, i’ve played with many fish and chips recipes, trying to find the simplest way to make really satisfying fish and chips without getting into hearty batters and also avoiding coatings that do not stick to the fish. The best recipe i’ve come up with involves a light coating that crisps up in the oven or in a cast iron over the campfire. Serve with roasted fingerling potatoes, this quick avocado-green goddess sauce, and wrap each serving in newspaper for the real authentic fish and chips experience. ps: A lot of english pubs serve fish and chips with mushy peas (exactly what they sound like…just slightly pureed peas). Highly recommend adding some mushy peas to this dish if you are so inclined.
- 1 1lb Fingerling potatoes, halved lengthwise
- 3 T. avocado oil
- 8, 4 oz. pieces Cod (or your favorite white fish)
- 3 eggs, whisked
- 2 cups breadcrumbs (gf breadcrumbs can also be used here)
- 1 clove garlic
- 2 avocados, peeled, pitted
- 2 dill pickles
- 1 T. Rice Vinegar
- 1 T. honey
- 1 T. fresh Tarragon
- Preheat oven to 425 F
- Place Fingerling potatoes on a rimmed baking sheet and toss with the avocado oil. Sprinkle with S&P. Bake for about 30 minutes, until golden brown and crispy.
- Meanwhile, toss the fish pieces in the whisked eggs and roll in the breadcrumbs. Place on greased wire rack on a baking sheet, sprinkle with S&P, and bake for about 10 minutes; until crisp and just cooked through and starting to flake.
- Combine the next 6 ingredients in a blender. Pulse to blend until chunky, adding water if necessary to thin the sauce. Taste and season with S&P as needed.
- Place 2 of the crispy fish pieces and ¼ of the roasted potatoes in a piece of newspaper and drizzle with the Avocado sauce. Repeat for the other 3 servings and devour.
*The potatoes and and fish can both be cooked in a cast-iron pan if you are out camping. Cook the potatoes first, until crispy. Remove from pan and set aside. Then coat and cook the fish until just done.
Avocado-Green Goddess sauce of your dreams. So good on pretty much anything!
“Reluctant to return to the empty rooms of Bluebell Cottage, Olivia ate fish and chips on the harbor wall, dangling her legs over the side just like she used to as a little girl, even though it made her mam anxious.
The breeze nipped at the back of her neck and whipped up a fine sea spray that settled on her hands, leaving sparkling salt crystals as it dried. Fairy dust, she used to call it. She breathed in the fresh air and absorbed the view: tangerine sky and dove-gray sea, ripples on the surface of both, like dragon scales. She savored the sharp tang of vinegar on her tongue, letting her thoughts wander as the sun slowly melted into the sea, turning it to liquid gold.” -Hazel Gaynor, The Cottingley Secret