A few weeks back I had the pleasure sampling the results of chef Jose Pizarro and Codorníu cava teaming up to create a series of “Great British Tapas”. You can read about that experience in my write up for Blue Tomato. I really enjoyed tasting all of the tapas and thought the idea behind the project was novel and well executed. So, I decided to share all the recipes here on my own blog.
Here’s the third of five recipes to be published this week. Check back tomorrow for another recipe.
Fish and Chips Tostados
Makes approximately 16
For the fish:
3 x 100g cod fillet skinned
50g plain flour
1 litre olive oil to deep fry
For the chips:
200g maris piper potatoes
500ml extra virgin olive oil
For the peas:
200g jamon diced
2 shallots finely diced
300g fresh peas
150ml fresh chicken stock
3 tbsp fresh mint
16 slices thin baguette toasted in oven
For the fish:
Heat the olive oil in a large deep pan to 180˚c (use a cooking thermometer). Dust the cod
fillets in the flour and dip the floured fish into the hot oil. Fry for 5 minutes until golden and crisp. Drain on kitchen paper and flake.
For the chips:
Pour the oil into a deep frying pan and heat to 180˚c (use a cooking thermometer).
Cut the potatoes lengthways into 3mm slices,then cut the slices into thin matchsticks.
Add the chips, stir well and leave them to fry for 3 minutes until they are crisp and golden.
Remove from the pan with a slotted spoon, drain on kitchen paper, season with sea salt
and cracked black pepper.
For the peas:
Heat 1 tbsp olive oil in a sauté pan, add the diced jamon, cook until crisp. remove
from the pan then add the shallots, fry until golden. Add the peas, followed by the
stock and cook for a further 10 minutes until the stock has reduced, crush the peas
slightly, stir in the chopped mint.
Spoon a little of the peas onto the baguette slices, top with a large flake of the fish
and finish with a few of the thin chips.
