National Chip Week: Jenga Chips with Posh Fish Finger Sandwich
Nothing will make meal times more fun than playing Jenga with your chips. Now obviously we’re all adults here (even if we are a little childish) so we don’t recommend you actually play Jenga with them – they look too tasty to play with anyway!
Fish and Chips are a traditional British meal but we’re hightailing it to posh-ville and bringing you a high end version of the traditional dish.
Posh Fish Finger Sandwich with Rocket Mayo dip and Jenga Chips
Prep: 25 minutes
Cook: 30 minutes
Serves: 4
Ingredients:
For the chips:
6 large potatoes, such as Maris Piper, King Edward or Desirée (about 1.5kg)
olive oil
For the fish fingers:
600g fresh white firm fish, skinned, such as cod, haddock or coley
85g breadcrumbs, lemon and pepper flavoured, available in most supermarkets (alternatively, you can use plain breadcrumbs adding ½ the zest of a lemon and seasoning with pepper)
60g plain flour
2 large eggs
salt and pepper
For the rocket mayonnaise:
4 tbsp light mayonnaise
large handful of rocket
8 slices of bloomer bread
Method:
1. Heat oven to 200°C/fan 180°C/gas 6. Cut the unpeeled potatoes into thick chips. Try and keep them similar shapes and thickness so they cook evenly.
2. Put the chips into a large pot of salted cold water, and bring them to the boil. Drain them, and tip them onto kitchen paper or a dry clean tea towel and dry thoroughly. Tip the dry chips into a large bowl.
3. Add 2-3 tbsp sunflower oil and toss to coat all the chips with a covering of oil. Tip the chips onto baking tray. Bake for 20-30 minutes, shaking every now and again, until the chips are cooked and are an even golden brown
4. Line another baking tray with parchment paper.
5. Cut the fish lengthways into finger sized pieces.
6. Season the flour and put in one bowl. Place the beaten eggs in a second and put the breadcrumbs in a third shallow bowl.
7. Dip the fish first in the flour, then the egg, then the breadcrumbs, shaking off the excess as you go.
8. Place the fish fingers on the baking tray and cook for 10 minutes.
9. Finely chop the rocket and add the mayonnaise.
10. Griddle or toast the bread. Spread with the rocket mayonnaise and add the fish fingers. Top with another slice of bread.
11. Stack the chips in a jenga fashion and serve with the fish finger sandwich.