To my fellow friends who love to eat fish & chips, you know that this dish is prepared using the deep-fry method. Who cares if it is baked or fried; as long as it is good, it’s alright. Eugene & Cindy think the same. However, every time i make this dish mine will be different from theirs. As i age, i tend to avoid greasy stuff and food that is high in cholesterol, so i make myself this delicious plate of less oil pan-fried fish & chips. My husband and children seem to grow an interest towards it too. Seeing that i can eat fish & chips carefree-ly without any worries, my son said to me after having a taste of mine, “Mum, next time i want this too!!” i am so pleased to have successfully touched the hearts of my family. i won! Since then, i can use a healthy, simple, & less oil method to cook my family’s favorite . . .
材料 & 做法 / Ingredient & Method : (Serves 2 – 3)
There are 3 parts to this recipe.
Part 1 : Potatoes
4 – 6 potatoes (cut into stripes & soak in water during the process)
Plain flour
Salt and pepper
Fish Marinade:
1/4t salt
1/4t pepper
1/4t granules
Pat dry fish fillets and cut into pieces. Gently coat with fish marinade.
Coat with flour then dip in egg mixture.
Pan fry with 3T olive oil.
Part 3 : Coleslaw
300g cabbage (chopped)
1 small carrot (chopped)
Marinade both cabbage and carrot with 1/4t salt for half an hour and squeeze away excessive water. (This will make vegetables crunchy.) Add seasoning* below.
*Seasoning:
1/2t salt
1/2T sugar
a small packet mayonaise (about 2T)
