Paprika Skate Fingers with Hand Cut Chips

I made this for lunch for my kids and thankfully they enjoyed (ate) it. I must admit the chips are not the a la mode triple cooked variety, nor even the out dated double cooked version. No, they are only single cooked – but if you have a 2-year-old and a 4-year-old waiting for their lunch, boiling, blotting, freezing, frying, blotting and refrying is pretty much out of the question.

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There is no recipe per se. Just a method. As for the potatoes – I used Maris Piper.

  • Blitz some white bread crust to make bread crumbs – a little stale is best.
  • Cut the skate (it should be off the bone) into fingers.
  • Season some flour with salt & paprika.
  • Dredge the skate fingers in the flour & shake of any excess.
  • Dip them into beaten egg & then into the bread crumbs.
  • Chill for 10 minutes.
  • Cut the (Maris Piper) potatoes into chips – not too thick.
  • Rinse away the starch & pat dry.
  • Put into a large non-stick pot & cover with cold sunflower oil.
  • Make sure there is plenty of room in the pan. The oil will get hot & bubble a lot.
  • Place over a medium heat & cook for about 7 minutes or until the potatoes are tender. Stir occasionally to avoid sticking and clumping.
  • Turn the heat to full & cook until golden & crispy.
  • Meanwhile shallow fry the skate in a non-stick pan over a medium heat until golden brown – 2 minutes on either side should do the trick.
  • Gingerly remove the chips onto kitchen paper & sneakily season yours with fine salt.
  • Remove the skate to kitchen paper.
  • Serve.

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