Fish & Chips

Driving home from daycare today, my son cheerfully requested fish and chips. I happened to have a salmon fillet in the freezer that would be perfect for such a dinner. I defrosted it and then got to cooking.

(Makes two dinners)
Ingredients
1 salmon fillet
1/2 sweet potato
1/3 cucumber (optional)
1/4 cup rice flour
1 tablespoon (heaped) breadcrumbs
1 egg
1 tsp olive oil for frying

Julienne the sweet potato and put in a preheated oven (approx 220'c). No need to add oil, just use a non-stick baking tray or baking paper. Bake for approximately 15 minutes, depending on thickness, until soft.

Beat an egg in one bowl and then in another mix the two flours. Slice the salmon into fish-finger size pieces and dip first in egg yolk and then in the flower.

Heat a non-stick pan over moderate-low heat. Put in a small amount of oil and then wipe it around the pan with a paper towel to remove excess. Add the salmon pieces and fry for a couple of minutes on each side, until lightly golden then transfer to oven tray. Bake for a further five minutes until cooked through.

I served mine with choo-choo cucumber and a lemon wedge, which my little guy loved spritzing over the fish. I was surprised to see that he liked the fish better than the chips, and ate it all up very quickly.

Now, I had some egg and a little flour left over, so I combined them in one bowl and added finely grated organic zucchini and finely grated Parmesan, stirred and then lightly fried and baked (same technique as the salmon)- I will give these to him for brekkie tomorrow.

I smashed one fish finger and 3 little chips into a dinner for Emme, too.