There is something truly glorious about Fish and Chips. This Little Pig seems to crave these beauties about once a fortnight and is often led to temptation after a rather long week at Little Pig HQ.  The recipe for fish and chips today is no mere ‘call your local for any ole’ piece of fish and drop it in a deep fry basket with a bunch of frozen chips’ routine however, oh no dear piglets. This Little Pig has a gourmet fish and chips recipe and a crunchy healthy coleslaw for your taste buds, that is relatively easy to prepare and creates the most tender and tasty fish and chips you may perhaps ever try.

Lemon Pepper Snapper with Hand Cut Wedges & Crunchy Coleslaw

For the Fish:

400g x Saddle tail Snapper (or firm mild fish)

45ml x Peanut oil

1 x Cup Panko Bread Crumbs

2 Tbs x Lemon Pepper

1 x Free Range Egg

1 x Lemon (for squeezing)

For the Chips:

4 x Ruby Lou Potatoes

4 Tbs x Aioli (for dipping – caution: you may need more)

For the Chip Seasoning:

1 Tbs x Gourmet Stock Powder

1 Tbs x Mixed Herbs

1 Tbs x Paprika

1 x Sprig Rosemary

1 Tsp x Sea Salt

1 Tsp x Pepper

2 Tbs x Olive Oil

For the Coleslaw:

¼ x White Cabbage

1 x Small Apple

1 x Small Carrot

½ x Bunch Coriander

½ x Bunch Parsley

½ x Bunch Mint

For the Coleslaw Dressing:

3Tbs x Natural Greek Yogurt

2 Tbs x Lemon Juice

2 Tbs  x Dijon Mustard

How to make it all:

For the Chips:

• Preheat oven to 250 degrees.
• Take your fish out of the fridge, to get to room temperature (this helps it cook more evenly).
• Slice your potatoes into 8 wedges and place in a microwave proof bowl.

• Pour in your chip seasoning (gourmet stock, mixed herbs, paprika, rosemary leaves – off the sprig, sea salt & pepper) & drizzle with your olive oil & toss well.

• Place in the microwave for 10 mins or until starting to soften.

• Spread out in a large tray in the oven for 20 Mins or until golden & crunchy (note: 6 mins before taking them out you will pop your half cooked fish in with the chips, but for now read on dear piglets).

For the Coleslaw:

• Finely slice your cabbage into thin strips & place in a salad bowl.

• Grate your carrot & green apple & add to your cabbage.

• Finely dice your coriander, parsley & mint, place in your salad bowl.
• Mix together your coleslaw dressing; (natural yoghurt, lemon juice & Dijon mustard) and then pour over your coleslaw, mix well & set aside.

For the Fish:

• Mix together your panko breadcrumbs & lemon pepper & pour out onto a plate.
• In a separate bowl crack in and whisk your egg.

• Place your fish pieces into the egg & coat it well, then drop your fish into the panko crumbs and make sure you give the fish a nice ‘crumby coat.’

• Heat up a medium frypan with your peanut oil and once hot to trot, gently place in your fish.

• Cook for around 1-2 mins on each side (until starting to turn golden), then remove from pan & nestle amongst your chips.

• Return your fish and chip tray to the oven for 6-8 mins or until the fish is cooked through (no longer clear).

Serve up your crunchy panko fish, golden hand cut wedges and a big dollop of your zesty coleslaw. Squeeze lemon over your crumbed snapper, dip the chips into your creamy aioli and enjoy the delightful dish piglets, it really is a winner. Oink!