Penguin Books Australia

Greek-style fish and chips

I have used john dory fillets for this dish, but you can use other types of firm white fish, such as snapper or whiting. The potato chips are sprinkled with dried wild oregano and sea salt. In Greece, most restaurants serve potato chips this way or with melted cheese such as feta. It gives the ordinary chip a lot more flavour.

4 john dory fillets
sea salt and cracked pepper
4 large potatoes, peeled and thinly sliced into french fries
olive oil, for deep-frying
1 cup flour
1/2 cup ice cubes
3 tablespoons ouzo
1/2 cup sparkling mineral water
2 teaspoons dried wild oregano
lemon wedges, to serve
Serves 4

Season the fish with salt and pepper and rub it in well.

Heat some olive oil in a deep-fryer, add the potato pieces and shake them occasionally so they don't stick together. Alternatively add them to a deep heavy-based saucepan or frying pan half-filled with olive oil and cook for about 5 minutes until golden brown.

Meanwhile, pour olive oil into a frying pan (or deep-fryer) to a depth of 1.5 cm and heat over medium heat.

Combine the flour, ice cubes, ouzo, mineral water and 1 teaspoon of the oregano in a bowl. The mixture needs to be a smooth paste, free of lumps.

Dip one fillet at a time in the batter, allowing any excess to drain off. Place the fillets in the frying pan and cook for about 3 minutes each side until the batter is golden brown and crispy.

Drain the fish and the potato chips on kitchen paper. Transfer to a platter, sprinkle with the remaining oregano and serve immediately with lemon wedges.