Fresh City Fish & Chips - chips

Method

• Rinse fish, pat dry, and lightly salt all sides. Let sit for 15 minutes.
• Line a baking sheet with parchment paper. Preheat oven to 425F.
• Rinse and peel potatoes. Chop potatoes into long 1" thick sticks.
• In a large bowl mix 2 tbsp of olive oil and potatoes. Add salt and pepper.
• Spread potatoes evenly on baking sheet and place in the oven. Bake for about 30-35 minutes. As soon as potatoes are cooked through and crispy brown on the outside, remove from oven and set aside to cool. Season with salt and pepper to taste.
• Crack 3 eggs into a medium size bowl. Whisk until well yolk and whites are well mixed.
• Add chickpea flour to a separate shallow bowl (or plate),
• Cut haddock fillets in half. One at a time, dip fillets into egg, lift and let fillets drip excess egg. Dip egg coated fillet into chickpea flour until well covered. Set aside. Repeat with remaining fillets.
• Heat medium size pan on medium-high. Add 2 tbsp olive oil. Once pan is hot enough and oil is popping, add fillet. Cook on each side for 4-5 minutes, until fish is completely cooked and batter is crispy brown.
• Remove from pan and set on a paper towel lined plate to remove excess oil.
• Make the coleslaw: In a large bow toss shredded cabbage and carrot together. In a small bowl, mix yogurt, the juice of 1 lemon, 1 tbsp olive oil, salt and pepper to taste. Pour dressing over slaw and toss well until ingredients are well coated.
• Put it all together: Plate fish and chips with a wedge of lemon. Serve with coleslaw.