Fish fingers with baked chips and garlic aioli

This is the Sprogs’ all-time favourite dinner. I’ve mentioned the recipe many times, but I took a photo of it last night, so I’ve given it a blog of its own. Normally I just buy Ronda Garlic Aioli from Woolies. But I think the bastards have discontinued it. As they always do with stuff I like. So I made my own, which turned out to be pretty simple. Give it a try. Much nicer than store-bought mayonnaise or tartare, which usually contain sugar and other nasties. Serve it with salad.

Fish fingers

INGREDIENTS: 4 salmon fillets (preferably the long, narrow ones), cut into fat “fingers”; 3 wholemeal bread crusts; 1 egg, beaten; 1 tsp dijon mustard.

METHOD: Zizz the crusts in a food processor to make crumbs. Beat egg with dijon mustard. Dip salmon pieces in egg then bread crumbs. Heat a tablespoon of oil – I used rice-bran oil – in a frying pan and cook until golden. If pan gets a little dry, add a dash more oil.

Garlic aioli

INGREDIENTS: 1 crushed garlic clove; 2 egg yolks; 1 tsp salt; 1 cup extra-virgin olive oil; 1 tablespoon water; 1 tablespoon lemon juice; 1 tsp dijon mustard.

METHOD: Zizz the garlic, egg yolks and salt in food processor. With machine on, add olive oil in a slow drizzle until it’s all combined and thickened and a lovely creamy colour. Stir in water, lemon juice and mustard.

Oven chips

INGREDIENTS: Red-skinned potatoes; rice-bran oil; rock salt

METHOD: Cut potatoes into chips. Toss in a little rice-bran oil, just enough to coat, not drench or the chips will be soggy. Place on baking paper on a baking tray. Bake at 200C for about 30 minutes. Sprinkle with rock salt and serve.