Beer Battered Snapper with Oven Chips

INGREDIENTS

• Pacific West Snapper fillets
• maris piper potatoes 2kg, skin left on and cut into 2cm wide chips
• sunflower oil 90ml
• olive oil 60ml
• garlic 6 cloves, thinly sliced
• dried oregano 2 tsp
• feta 150g (regular or Greek), roughly crumbled

INSTRUCTIONS

For the beer battered snapper fillets

Deep fry 180C 4-5 minutes.

For the oven chips with oregano and feta.

Preheat the oven to 220C fan/gas mark 9.

Place a large pot filled with plenty of salted water on a high heat. Once boiling, add the potatoes and cook for 7-8 minutes, until starting to soften at the edges but still holding their shape. Drain and set aside to dry out for 5 minutes, then transfer to a large bowl. Add the sunflower oil along with 1 tablespoon of flaked salt and mix well.

Tip the potatoes and oil on to 2 x large parchment-lined baking trays (so that they are not overcrowded) and bake for 40-50 minutes, stirring a few times, until golden-brown and crisp.

Final stage of preparation

About 5 minutes before the chips are ready, heat the olive oil and garlic in a small saucepan on a medium-high heat. Fry gently for 3-4 minutes, until the garlic is pale golden-brown. Take the cooked chips out of the oven and pour over the olive oil and garlic, then return to the oven for a further 4 minutes. Remove from the oven and, while piping hot, sprinkle with the oregano and feta. Serve at once.