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Seafood

Cookalong Kitchen's Pan Fried Fish and Chips

by chef Nicola Z. & Micheal M.

Difficulty: Moderate
10 mins  Preparation  15 mins  Cooking
Spoil yourself and your loved ones with this restaurant-standard fish and chips with professional tips. Learn to cook this beautiful dish with our easy step-by-step guide.
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Please preheat your oven to 170°C/  338°F

Portion fish, wash rocket leaves.
Metric US/Imperial
  • White fish fillet (cod or hake) -  360 g
  • Baked potato -  3 unit(s)
  • Butter  -  150 g
  • Garlic -  2 cloves
  • Mayonnaise -  80 g
  • Fresh parsley -  30 g
  • Dill -  30 g
  • Lemon(s) -  2 unit(s)
  • Rocket Salad -  100 g
  • Rapeseed oil -  50 ml
  • Olive oil -  30 ml
Large pan, bowl for mixing salad, spoon for basting fish.
Any meaty white fish can be used. Be careful when handling hot item coming out of the oven, try to use really fresh fish bought from a supplier using sustainable fish.
Fish, Dairy.

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