Anglo Italian fish and chips

I’ve been making a variation of this dish for years. My children love it and it is just the ticket when you crave something with big flavours, crunch and comfort. Think of it as healthy, fish and chips with an Italian twist.

The various elements stand-alone and will work with all sorts of other dishes. My version has nothing to do with a fryer and uses some clever tricks to replicate the crunch of a fried batter without the heaviness.

I think this is a dish to convert fish-phobes. It can be made with most types of fish, I often make it with pan fried squid too – for a deconstructed calamari. You can serve the crumbs, chips and pea puree with chicken too if someone really is anti fish.