HomeFood & drinkFish and Chips Tostados

Fish and Chips Tostados

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Origin of dish:  Europe
Type of cooking:  Hob
 
Preparation time: 10 minutes
Cooking time: 30 minutes
 
Ingredients (for 6 people) :

    -3 x 100g cod fillet skinned
    -50g plain flour
    -1 litre olive oil to deep fry
    -200g maris piper potatoes
    -500ml extra virgin olive oil
    -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

Method:

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. 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.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe is provided by chef José Pizarro and Codorníu

User comments

 
another free recipe every day






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