Howarth at Home Alternative Fish and Chips

Fish and chips is very much a family favourite and this recipe brings those ingredients together but in a totally different way. We’ve had such great weather these past few weeks it seemed a crime to be in the kitchen when you could be outside cooking. Let’s face it, food always tastes better when you’re outside in the garden.

Howarth at Home Alternative Fish and Chips

Serves: 6

Prep time: 30 minutes

Cook time: 20 minutes


1 side of salmon approx 1kg

2 tbsp of olive oil

1 tsp of sea salt

1/2 tsp of cracked black pepper

30g butter cut into small pieces

4 shallots

2 limes

2 thumbs of ginger approx 100g

1 red chilli

1 handful of fresh mint and coriander leaves roughly chopped

For the potatoes

8 medium sized potatoes

2 tbsp of olive oil

1 tbsp of fennel seed

1 tsp of sea salt

1/2 cracked black pepper

1 lemon

Here’s how

  1. Cut the potatoes into wedges and place in a pan of salted boiling water, cook for 12 minutes and drain in a colander.
  2. Meanwhile peel and slice the shallots as thinly as possible so that as you squeeze the limes over the shallots it helps pickle them quickly.
  3. While the lime juice sits on the shallots, peel and chop the ginger into match sticks before mixing together with the shallots.
  4. Finely chop a red chilli and add to the shallots and ginger in a mixing bowl. To finish off add the fresh coriander and mint and mix together.
  5. If cooking on the BBQ wait until you have a white heat with glowing char coal. Place the side of salmon onto a double sheet of foil, drizzle with oil, and sprinkle on the sea salt and pepper. Using a sharp knife make small cuts into the top of the fish so that the butter can soak into the fish while cooking to help keep it moist and full of flavour. Place the fish, foil side down, onto the BBQ or if you are cooking in the oven, place it on an oven tray and bake in a pre heated oven for 25 minutes at 170c.
  6. Dress the part cooked potatoes with a little oil, fennel seed and salt and pepper before placing on the grill to cook while the salmon cooks.
  7. Both the salmon and potatoes should be cooked and tender after around 15-20 minutes depending on how hot your grill is.
  8. To finish the salmon, place the shallot and ginger mix right on top of the cooked salmon including all the juices.
  9. Serve the fish with the potatoes and a few lemon wedges to create a new family favourite.

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