#FushandChups

“ONE TRAY. Cray cray. Feel free to up the potatoes for an extra snack— I know I would”

Fush and Chups

Serves 4

1/4 cup (60ml) vegetable or canola oil

4-5 white floury potatoes, I used Agria Potatoes. Hot tip, Head towards the dirtier potatoes and give them a good scrub.

1 cup Panko breadcrumbs

1/4 cup deb/potato flakes  (can sub with more breadcrumbs)

Zest of 1 lemon, then I slice it into wedges to serve with

1/2 tsp ground White pepper 

2/3 cup Plain flour 

1 Egg 

1 heaped teaspoon Dijon mustard 

600g fish fillets, I went for New Zealand Hoki fillets, but you could use whatever you like, even salmon, cut into 5cm pieces

A handful of caperberries (Found at greengrocers and deli’s can sub with regular capers)

2tbs caperberry brine 

1/4 cup mayonnaise (i used kewpie)

Green thangs to serve

Preheat the oven to 220C.

Line a large baking tray with baking paper and drizzle with oil. Cut potatoes into 2cm thick wedges/ chips and arrange so that a cut surface is in contact with the tray. Jiggle potatoes to coat in oil and transfer to the oven (Totally fine if it’s still preheating) and cook for 30 minutes or until cooked through and beginning to golden.

Meanwhile combine bread crumbs, potato flakes, lemon zest and pepper in a bowl and season with a pinch of salt. In a separate bowl whisk egg and mustard.

Toss fish in flour to coat then dip and cover in the egg mixture. Drain off excess and coat in breadcrumb mixture to create the crumb. Transfer to a plate and continue with remaining fish.

By this point your potatoes should be ready, give the spuds a flip then add the crumbled fish pieces to the tray, nestling between the potatoes and pushing to be in contact with the tray also. Scatter with most of the caperberries and return to the oven for 10 minutes or until fish is crisp and cooked through.

Meanwhile, chop any remaining caperberries and combine them with mayonnaise and caperberry brine. Remove tray from oven and scatter with salt and cracked black pepper. Serve immediately with green thangs, lemon wedges, and mayonnaise sauce alongside for drizzling.

Enjoy!