Chip Friday and a resounding (if slightly cold) culinary triumph

Friday yesterday which meant only one thing – chips! Also two days off work.  But most importantly – chips!  Friday is traditionally ‘Chip Friday’ in our house.  In the beginning there was quite a lot of pressure (from myself) to think of ‘something with chips’.  Not just ‘something with chips’ but something good with chips.  I soon found out in fact, that most things go with chips and therefore the only limitation was my imagination.

I made homemade oven chips and green herb fish ‘fingers’ with crème fraiche on the side.  The crème fraiche had harissa, garlic, lemon and parsley in it.  Hmmmm, yeah, I know…..I thought the same….but the crème fraiche went really well.  I got the inspiration for the crème fraiche from a rather splendid cook book called ‘Small Victories’ by Julia Turshen.  She suggests adding chilli to it but I have harissa to use up so that goes in instead.

The meal receives mostly excellent reviews.  Here’s just some of the feedback received from The Husband (chief taster, pot boy and newly appointed Art Director).  I think you’ll agree the reviews speak for themselves:

“Wow! Exceptional”.

“Best breaded fish I’ve ever had”.

“So tasty. Not dry at all. Or greasy”.

“It’s a bit colder than I anticipated but I can see what you’re trying to achieve”.

Green herb fish fingers

(From You magazine 12th June 2005)

Serves 4

100g white bread

25g flat leaf parsley

3 tbsp grated parmesan

4 tbsp plain flour

2 eggs

4 – 8 plaice fillets

4 tbsp vegetable oil

Lemon to serve

  1. Blitz the white bread to crumbs in a food processor.  Add in the parsley and parmesan and blitz again.
  2. Halve the plaice fillets lengthways.
  3. Dip the fish first into the flour, the egg, and then press into the breadcrumbs.
  4. Heat the oil and fry the fish in batches till golden and crusty and cooked through.

Crème fraiche with lemon, parsley, chilli

(From Small Victories by Julia Turschen)

Makes 240 ml

170 g crème fraiche

1 lemon juice and zest

3 tbsp finely chopped parsley

1 garlic clove finely chopped

1 small chilli

1 tsp salt

Combine all ingredients in a small bowl and serve immediately.  I just made enough for two people and so adjusted the quantities as necessary.


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