A take on fish and chips but with yummy homemade crisps. Pickled jalapeño salsa adds a fiery bite.
Potato Crisps
Jalapeño Salsa
To Serve
Preheat the oven to 220 ºC.
Lay frozen Fish Friday Lemon fillets onto a baking tray. Place into the oven to cook for 20-30 minutes until golden and crunchy. Alternatively, cook in an air fryer for the recommended time
Potato Crisps
Using a mandolin slicer, slice the potatoes as thinly as possible, with the skin on. If you prefer the skin off, peel before slicing. Pat dry with paper towel.
Fry the potato slices in batches, stirring occasionally, until golden and crispy, about 10 minutes. When they are golden and crispy, remove from the oil with a slotted spoon and drain on paper towel. Repeat until all the potatoes are fried.
Jalapeño Salsa
Add the cucumber, red onion, pickled jalapeños, chopped chives, lemon juice and olive oil to a mixing bowl and mix well. Set aside.
To Serve
Serve golden Fish Friday Lemon fillets with homemade crisps and pickled jalapeño salsa, with mayonnaise and fresh lemon wedges on the side.
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