Cook Your Catch: Posh Fish and Chips
Phil Cross brings you another tasty trout dish for you to try this winter…Posh Fish and Chips!
This is an easy meal to cook and, with some early preparation it’s ideal when you have guests. Filleting and freezing the trout on the day of your catch, if you have time, not only saves room in your freezer but also makes the preparation on the day much simpler and quicker. I recently cooked my Posh Fish and Chips for six at a family holiday in Norfolk saving a long queue at the chip shop!
Ingredients (serves two):
• One medium to large trout filleted (around 900g – 1200g)
• Salt and pepper
• One large knob of butter
• Plain flour for dusting
• Olive or vegetable oil for pan frying trout and coating potato wedges (posh chips!)
• One Lemon
• Twp baking Potatoes about 225g (8oz) each
• A sauce of your choice (tarter, ketchup etc)
• Garden or mushy peas
• Vinegar (optional)
• Wash the potatoes and slice each potato into eight wedges. Then rinse the wedges in a bowl and dry them on kitchen paper. Place them in a large bowl and coat with olive oil, sprinkle with plenty of black pepper and sea salt. Place them on a greased baking tray and put in the pre-heated oven for 35 to 40 minutes at 200C fan / Gas7. After 20 minutes turn the wedges to ensure an even crisp bake.
• In a saucepan, boil the water for the garden peas and place the peas in the boiling water just before pan frying the trout fillets.
• Dry the trout fillets on kitchen paper, season with salt, pepper and lightly dust the skin side with plain flour. Heat (moderate) the olive oil in a non-stick frying pan and add a large knob of butter. Once the butter starts to sizzle, place the trout in the pan skin down. After four minutes turn the fillets over for a further two minutes or until cooked through.
• Plate up with a slice of lemon and enjoy.
• As an option add freshly chopped rosemary to the potato wedges before baking
• Replace garden peas with mushy peas or have both!
• Soaking the wedges in water removes the excess potato starch which prevents the wedges from sticking together and helps achieve maximum crispness
• If you have not filleted trout before then take a look on YouTube. It’s easier than you think!
• Excellent with a glass of beer or your favourite white wine
• You can microwave the potato wedges by arranging the wedges around the edge of a large microwave plate and cook on a high for 6-8 minutes. Re-arrange wedges and cook for a further 6-8 minutes
Phil Cross was brought up in rural south Leicestershire and was introduced to a variety of field sports spending his youth coarse fishing and rough sporting. Living on his own he learned to cook and realised it was not as complicated as he thought. Over the years he has developed his cooking skills to the extent that his wife is happy to leave him in the kitchen whilst enjoying a glass of wine! Phil was introduced to fly fishing by a close friend, starting with practicing casting in the village park. They now fish together on a weekly basis.