Roasted Fish and Chips with Aioli

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I adore this combination: the most delicate white fish in a crispy breading, fried or baked potatoes and garlic — aioli sauce. All components complement each other so well that for a moment it seems as if nothing better could be thought out.

Why am I saying all this? Because today we are preparing fish and chips, or rather their variation baked in the oven.

What you Need to Cook Roasted Fish and Chips with Aioli

INGREDIENTS:

For aioli:

• 1/2 cup of mayonnaise
• 6 cloves of garlic
• 1/2 lemon

For fish and chips:

• 700 g (1,5 lb) potatoes
• 500 g(1,1 lb) white fish fillet (hake, cod, etc.)
• 150 g (5,3 oz) flour
• 2 eggs
• 1 teaspoon mustard
• 150 g (5,3 oz) breadcrumbs or 1/2 baguette
• 1 teaspoon dried thyme
• salt, black pepper
• 4 cloves of garlic

How to Make Roasted Fish and Chips with Aioli: Step-by-Step Instructions🔪

Wash 700 g (1,5 lb) of potatoes, cut it in long slices. Then put it in a bigger bowl and add a pinch of salt and a batch of freshly ground black pepper, add vegetable oil and mix all together.

Additionally, I add carrot and cut it the same way, but this is up to you.

Preheat the oven to 250 degrees.

Now let’s move on to the fish.

Breadcrumbs 150 g (5,3 oz) – you can buy them, but I prefer to do them myself. I take about half of the baguette and grind it in the food processor. If the bread is fresh, not stale, it would be hard to reach the right consistency, but we’ll try to fix it later.

Chop 4 cloves of garlic, heat a few tablespoons of oil in a big frying pan, fry until golden with 1 teaspoon of thyme, and add breadcrumbs there too.

Cook and stir once in a while until well done, for about 5-6 minutes. With store-bought bread crumbs do the same.

Put crumbs into a clean bowl. You can grind them in the food processor again, as I do.

Take 2 plates. I one whip two eggs with a tablespoon (upfront) of mustard.

In another one pour 150 g (5,3 oz) of flour.

Take a deep pan, cover with parchment, and put the grill on. Slightly butter the grill, we’ll put a breaded fish on it.

Cut the fish 500 g (1,1 lb) into medium-sized pieces. I cooked hake and cut one filet into 3-4 parts.

It is not necessary to make them smaller, it certainly will not affect the taste, but it will add work. Roll in flour.

Now, each piece dip in a mustard-egg mixture, and after, dip in the breadcrumbs.

Put on the grill. Do the same with the remaining fish pieces.

At this point, you most likely already have the oven warmed up to the desired 250 degrees. We move the potatoes and carrots (if added) to the pan (on a different one ) and put in the oven to the lower level.

Cook for 15 minutes, stirring a couple of times in the process. After – reduce the temperature to 180 degrees and place fish on the upper tier. Cook for another 15 minutes.

While the fish and potatoes are baking, prepare aioli sauce. You can use this recipe or take a ready-made mayonnaise (about 1/2 cup), add 6 cloves of finely chopped garlic or squeezed through a garlic press into it, squeeze the juice of half a lemon and mix.

Decorate with dill if desired. By the way, right here I have a recipe of making mayonnaise with a hand blender.

After 15 minutes – remove the fish from the oven and check the potato is ready, if necessary, give it another 5-10 minutes.

Serve hot together.