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1.2kg white large white potatoes – washed
600g Ling fillets cut into bite size pieces
Salt and pepper to season
2-3 TB butter
**2 clove garlic – crushed
2 large spring onions finely chopped, including green tops
**1 large long green chilli very finely chopped
**2 TB of fresh thyme leaves
2 Tb of parsley leaves – finely chopped
1 tsp salt
Cracked pepper


Plain flour
**Salt & Pepper
2 eggs
2 cups panko crumbs
Olive or vegetable oil for frying


You can cook the Potatoes whole in the microwave OR oven until there is no resistance when inserting a knife all the way through.

Microwave – using a fork, pierce the potato all over, cook on high for 4 minutes, turn over and cook for an additional 4 minutes, microwaves vary so after testing, you may find the potatoes need more time.

Oven – Preheat oven to 200c , cook for 75-80 minutes depending on size

Whilst the potatoes are cooking, season the fish and prepare your other ingredients, if using the oven method, you will have plenty of time to get all other ingredients cooked and prepared until your potatoes are ready, if using the microwave, cook the fish whilst you are waiting.

Season the fish with salt and pepper, heat a large pan over a med/high heat and add the butter, once bubbling, add the fish and cook until just cooked through,, enough so it will just flake. Remove from pan and place onto a plate, set aside. Do not clean out the pan.

Remove potatoes from the oven and let sit for 5 minutes, cut in half and using a spoon, scoop flesh from each potato and place into a large mixing bowl, use a fork to roughly mash/mix, making sure you leave plenty of chunky bits.

Reheat the same pan you cooked the fish in, add all the other ingredients and cook for 1 minute only, add the contents of the pan and the cooked fish to the cooked potato and gently mix through with a fork, we want to leave chunks of potato and fish so do this gently.

Get your crumbing station ready- one dish of plain flour that has been seasoned with salt and pepper, one dish with 2 beaten eggs, one dish with panko.

Using a ½ cup measure, scoop out a cup of the mix and use your hands to shape into a firm patties, place the patties on a plate.

** To crumb, place the patty into the seasoned flour and coat all over, gently shake of excess. Dip into the egg wash and ensure it is completely covered, finally place into panko crumb, pressing firmly to coat all over. Repeat until all patties are crumbed. Place on a plate into the fridge to set whilst you get your cooking oil ready.

Heat oil in a large frypan, if you have a cooking thermometer, heat oil to 180C, if not, the oil will be ready when it sizzles (not splatters) if you add a small pinch of crumbs to the oil.  Cook patties until golden all over, you can do this in batches, storing cooked patties in a hot oven until all are ready.

Serve with fresh lemon wedges and a simple green salad with a either tartare sauce or a simple mix of 1/3 yoghurt, 2/3 sour cream, pinch of salt and squeeze of lemon juice.

**garlic can be omitted

** chilli can be omitted

** dried thyme can be used instead of fresh, halve the amount

** it is really important to season the flour before crumbing – it adds to the flavour

Prep Time : 25 – 30 mins
Cook Time : 15 mins (Microwave),
75 – 80 mins (Oven method)
Serves : 4 – 6 people

Celebrity Chef Mandy Hall

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