Lemon Pepper Crumbed Fish With Chips Garlic Aioli Recipes

CRUMBED CALAMARI WITH LEMON AND GARLIC AIOLI

Steps:

• Line a baking tray with baking paper.
• Cut calamari into 1 cm thick rings.
• Place flour, salt & pepper into a bowl, mix through.
• Beat eggs and water in a separate bow.
• Place cornflake crumbs or breadcrumbs and a couple of decent sized sprinkles of vegetable seasoning into a third bowl and mix.
• Coat calamari in flour mix, dip into egg mixture and then coat in breadcrumb mixture. Press breadcrumbs on with fingertips. Place on lined baking tray.
• Preheat oven to 150. Pour oil into a deep, heavy-based saucepan. Heat over medium-high heat. Cook calamari rings in batches for 2 to 3 minutes or until light golden.
• Remove calamari to a wire rack over a lined baking tray. Keep warm in oven whilst cooking remaining calamari.
• Mix 3-4 tblspns of good egg mayonnaise with a squeeze of lemon juice and a couple of tspns of crushed garlic, salt and pepper.
• Serve calamari with the garlic/lemon aioli, chips and salad.

LEMON PEPPER CRUMBED FISH WITH CHIPS & GARLIC AIOLI

Steps:

• Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm chips. Place the chips on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top shelf of the oven until tender, 20-25 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time!
• While the chips are baking, roughly chop the tomato. Slice the lemon (see ingredients list) into wedges. In a medium bowl, combine a generous squeeze of lemon juice, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper. Set aside.
• In a shallow bowl, combine the plain flour, the salt and lemon pepper spice blend. In a second shallow bowl, add the milk. In a third shallow bowl, place the panko breadcrumbs (see ingredients list). Dip the white fish fillets into the flour mixture, followed by the milk, and finally in the panko breadcrumbs. Set aside on a plate.
• When the chips have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed fish and cook until golden and just cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the fish doesn't stick to the pan. TIP: The fish is cooked through when the centre turns from translucent to white.
• Just before serving, add the mixed salad leaves and tomato to the medium bowl with the lemon dressing. Toss to coat.
• Divide the lemon pepper crumbed fish, chips and salad between plates. Serve with the garlic aioli and any remaining lemon wedges.