One of the nations favourite dishes
There are around 10,500 fish and chip shops in the UK
Approx £1.2 BILLION is spent on fish and chips every year!
But if you don't fancy heading to the chippy, why not give some of these options a try instead for a different take on fish & chips
Ras El Hanout Salmon With Carrot & Parsnip Fries
120g skinless salmon fillet per person
2 x 400g cans chickpeas, drained and rinsed
1/2 a lemon
50g butter
1½ tbsp ras el hanout
100g watercress
2 medium carrots
2 medium parsnips
1 tbsp olive oil
1 tsp paprika
1/2 tsp chopped fresh garlic
Preheat oven to 180c
Peel and cut the carrots and parsnips into fries.
Mix the olive oil, paprika and garlic together in a bowl. Tip over the fries and ensure they are coated well.
Transfer to a baking tray and bake in the oven for 20-25 mins (depending on the thickness of your fries), turning a couple of times.
Place the salmon fillets, lemon & chickpeas onto a greaseproof lined baking tray and cook for 10-15 minutes or until golden and cooked through.
In a small saucepan set over a medium-high heat, melt most of the butter. Let it bubble for a few minutes until it turns a golden colour.
Remove from the heat, add the remaining butter and the ras el hanout. Pour over the salmon and chickpeas, with a scattering of watercress. Serve the salmon alongside the fries with a serving of crème fraiche, mayo or a garlic aioli.
Sticky Mango Prawns With Balsamic Aubergine Fries
300g ready peeled king prawns
3 tsp chopped garlic
1 teaspoon curry powder
1 heaped tablespoon mango chutney
1 lime
3 medium aubergines, sliced into 1cm thick batons
1 tbsp salt
2 tbsp balsamic vinegar
1/2 tsp brown sugar
1/2 tsp honey or maple syrup
Preheat oven to 180c
Place the aubergine batons into a colander and sprinkle over the salt. Place the colander over a bowl, and then put in the fridge for 1 hour ( This helps to reduce the moisture in the aubergine & "firm" them up a bit. When ready, use a pair of kitchen tongs or a fork to place the batons onto kitchen paper, cover with more paper, blot firmly, rubbing to remove excess salt.
Line a baking tray with greaseproof paper and spread the aubergine batons out on top. Set aside while you make the balsamic glaze.
In a small saucepan over a medium heat, place the balsamic vinegar, sugar & honey/syrup. Reduce down until it begins to thicken slightly and the sugar & syrup has dissolved. Drizzle the glaze over the aubergine & place in the oven for 20-25 mins.
In a frying pan heat 1tbsp olive oil with the chopped garlic until the garlic starts to turn golden. Stir in the curry powder & then add the prawns. Fry for 4-5 minutes until the prawns are cooked through thoroughly. Stir in the mango chutney & remove from the heat.
Serve the prawns alongside the aubergine fries and lime wedges.
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