NZ Woman's Weekly

Classic fish & chips

Classic fish & chips
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  • Meal Origin


Hoki is in season now, and makes for a very affordable family dinner – it cooks up beautifully white and has a mild flavour.

If you have a large oven tray, you can cook the potatoes for the first 30 minutes, then scoot them along and pop the fish on the same tray for the last 10-15 minutes of cooking – less dishes! But cook them separately if you wish.

  • 6-8 medium Agria potatoes
  • ¼ cup olive oil
  • Sea salt
  • 4 portions hoki
  • 1 cup fresh breadcrumbs
  • 1 tsp lemon pepper seasoning
  • 1 clove garlic, crushed
  • Spray oil
  • Aioli or tartare, chopped parsley and lemon wedges to serve

1 Preheat the oven to 175oC, fan bake. Cut the potatoes into even-sized wedges and toss with the oil and salt. Arrange in a single layer on a lined baking tray and bake for 30-40 minutes until golden and tender.

2 Cut the hoki into even-sized portions (if they are long and thin, just double them up or fold into neat little parcels – they will cook more evenly). Combine breadcrumbs, seasoning and garlic. Spray fish with a little oil and generously pat on the crumbs, then spray with more oil and bake for 12-15 minutes, or until crumbs are golden and fish is cooked in the centre.

3 Serve with tartare or aioli and sprinkle with chopped parsley and lemon wedges for squeezing.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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