It’s time to step a way from the socks, undies and golf balls this Father’s Day.
Instead, why not make something dad will really love, and get the kids in the kitchen with the perfect fish and chips!
WATCH THE VIDEO ABOVE: Tom Walton shows us how to make fish and chips
Watch The Morning Show on Channel 7 and stream it for free on 7plus >>
Chef Tom Walton and his daughter Winter dropped by The Morning Show with a simple and healthy take on the favourite.
Crispy-skin fish and veggie chips with garlicky butter bean dipServes 4
Ingredients
4 x 150 g (5½ oz) firm-fleshed fish fillets, such as barramundi, blue-eye trevalla, Spanish mackerel, ling or NZ king salmon6 carrots, peeled and cut into quarters4 large parsnips, peeled, cut into quarters and cores removed1/3 cup (80 ml) olive oilSea salt flakes and ground black pepper1 tablespoon za’atarHandful flat-leaf parsley leaves, finely chopped½ lemon, cut into wedges, to serveGarlicky butter bean dip
1 x 400 g (14 oz) can butter beans, rinsed and drained1 clove garlic2 tablespoons olive oil, plus extra to drizzle¼ cup (65 g) hulled tahiniJuice of ½ lemonMethod
Place the fish fillets on a board, skin-side up. Gently run the back of a knife down the fish’s skin to release any moisture, then pat it dry with paper towel. If you have time, let the fish sit in the fridge, uncovered and skin-side up, for at least 2 hours to further dry out.Preheat the oven to 220°C (425°F) and line a large baking tray with baking paper.Combine the carrots and parsnips in a bowl and drizzle with 2 tablespoons of the olive oil, then season with a little salt and pepper. Scatter them onto the tray in a single layer and roast for 20–25 minutes, until they are charred and just cooked.Meanwhile, make the garlicky butter bean dip by combining all the ingredients in a blender with 1/3 cup (80 ml) water and blending into a smooth purée. Adjust the seasoning to taste with salt and pepper, then pour into a small serving bowl and top with half the za’atar and drizzle with the extra olive oil.Season both sides of the fish with a little salt. Heat a non-stick frying pan over medium–high heat. Add the remaining olive oil, then carefully add the fish, skin-side down. Season the flesh with pepper, then firmly press down on the fish with the back of a spatula for 10–20 seconds. Cover with a lid, reduce the heat to medium and cook for a further 3–4 minutes. This allows the flesh to cook gently and the skin to become very crispy. Keep a close eye on the fish, as the cooking time may vary slightly, depending on its thickness.Turn off the heat, flip the fish over and let it rest in the pan for 1–2 minutes. Transfer to a plate and keep warm.Scatter the parsley and remaining za’atar over the veggie fries and serve them with the garlicky butter bean dip, crispy-skin fish and the lemon wedges to squeeze over.For more great recipes like this one, check out Tom’s book More Fish, More Veg, out now.