Panfried fish with Kumera chips

Deb July 21, 2006

Yes, you can have fish and chips for tea..

First, prepare the kumera chips:

I use red kumera, but any kind will be nice – use sweet potato if you’re outside NZ. (see footnote on last page of this lesson for more info about kumera, yams and sweet potatoes)

1. The quantity of kumera will depend on the number of people and how hungry they are. Scrub the kumera well, and cut off any dodgy looking bits. Then cut up into chunks (or sticks, if you want them to look like chips).
2. Toss them in whatever good fat you have handy – lard, fat left over from roasting meat or making stock, or olive oil. Add some sea salt and toss some more. You can also add seasonings like chilli mix for some variety.
3. Bake at 175C (350F) for about 30-45 mins, or till cooked through. The time will vary depending on how hot your oven is, how well done you like them, how big you chopped them, etc.

Variation:

If you have a family who complain and say these are not real chips, make all potato chips the first time. Then make a combination of potato and kumera, and gradually work up to all kumera.

Variation 2:

If you are following a starch free diet, and get a hankering for chips, here is an alternative a bit like “soggy” chips. Peel a large eggplant. Cut into chip-like strips. Deepfry in lard or any other animal fat till lightly brown.

Then, prepare some “tomato sauce”.

Choose from:

  • Plain, unsweetened tomato paste (nice and simple) or tomato paste mixed with herbs
  • Tomato paste mixed with a little molasses or rapadura and a hint of chilli or cayenne
  • A tomato or red pepper based chutney or salsa (see later lessons)

Next, prepare the salad:

Try this light Waldorf salad suggested by The Listener’s Lois Daish, or your own favourite.

Mix together roughly equal quantities of:

  • crisp, green Granny Smith apple, chopped (peeling optional)
  • celery, chopped
  • “crispy” walnuts

Add dressing: Whisk together a good squeeze of lemon juice, a splash of cream (preferably cultured), a dash of Dijon mustard, a pinch of sea salt and some pepper or paprika.

Lastly, pan fry the fish:

  • Choose a reasonably thin white fish. I like terakihi or butterfish, which are in the lowest mercury category, the better sustainability category, and have good flavour and texture
  • Allow about 200gm fish for each adult and a little less for children
  • Wash and dry the fish
  • If you want to, you can dip the fish in beaten egg, then dip in seasoned breadcrumbs, seasoned bulgur flour or almond meal
  • But I simply melt some butter in a pan, sprinkle some salt over the top and drop in the fish
  • Cook for a few minutes each side till just cooked through and slightly browned

And there you have it, fish and chips, with tomato sauce, and a crunchy salad on the side.