Cretan-style Plaice Fish and Chips

Ingredients

In this Cretan adaptation of Plaice Fish and Chips, we incorporate the flavors and ingredients typical of Cretan cuisine. The traditional British batter is replaced with a lighter and herb-infused coating, inspired by the aromatic herbs commonly used in Cretan dishes. The chips are prepared using locally sourced potatoes and seasoned with sea salt and olive oil, reflecting the Mediterranean influence. Additionally, the dish is served with a refreshing tzatziki sauce, which adds a tangy and cooling element to the overall flavor profile. We alse have the original recipe for Plaice Fish and Chips, so you can check it out.

• 4 plaice fillets (400g / 14oz) 4 plaice fillets (400g / 14oz)
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon sea salt 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• 4 large potatoes, cut into thick chips 4 large potatoes, cut into thick chips
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1/2 teaspoon sea salt 1/2 teaspoon sea salt
• Tzatziki sauce: Tzatziki sauce:
• 1 cup Greek yogurt 1 cup Greek yogurt
• 1/2 cucumber, grated and squeezed to remove excess moisture 1/2 cucumber, grated and squeezed to remove excess moisture
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh dill
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 18g / 7g saturated
• Carbohydrates: 45g / 3g sugars
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a mixing bowl, combine the flour, dried oregano, dried thyme, sea salt, and black pepper.
3. 3.
   Dip each plaice fillet into the flour mixture, ensuring it is evenly coated.
4. 4.
   Heat vegetable oil in a deep frying pan over medium-high heat.
5. 5.
   Fry the plaice fillets for 3-4 minutes on each side until golden and crispy. Remove and drain on paper towels.
6. 6.
   Meanwhile, toss the potato chips with olive oil and sea salt. Spread them on a baking sheet and bake for 25-30 minutes until golden and crispy.
7. 7.
   In a small bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper. Mix well to make the tzatziki sauce.
8. 8.
   Serve the crispy plaice fillets with the Cretan chips and a side of tzatziki sauce.

Treat your ingredients with care...

• Potatoes — Leave the skin on for added texture and nutrients.
• Greek yogurt — Use full-fat Greek yogurt for a creamier and richer tzatziki sauce.
• Plaice fillets — Ensure the fillets are fresh and free from any fishy odor.

Tips & Tricks

• For an extra crispy batter, refrigerate the coated plaice fillets for 15 minutes before frying.
• Serve the fish and chips immediately after frying to maintain their crispiness.
• Experiment with different herbs and spices in the batter to customize the flavor to your liking.
• If you prefer a spicier tzatziki sauce, add a pinch of cayenne pepper or a dash of hot sauce.
• Accompany the dish with a fresh Greek salad for a complete Mediterranean meal.

Serving advice

Serve the Cretan-style Plaice Fish and Chips hot, with a generous dollop of tzatziki sauce on the side. Garnish with a sprig of fresh dill for an added touch of freshness.

Presentation advice

Arrange the golden plaice fillets and crispy Cretan chips on a platter, creating an inviting display. Place a small bowl of tzatziki sauce in the center for dipping. Serve with lemon wedges for an extra burst of citrus flavor.