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FISH AND CHIPS (SERVES 2-4)
2-4 fillets of white fish, weighing approximately 80 g each
1 lemon
Salt and freshly milled white pepper
30 g flour
1 tsp. paprika
1 tsp. curry powder
2 tbsp. breadcrumbs
1 egg
250 g sliced baby potatoes, rinsed and dried
2 tbsp. vegetable oil
1. Brush the fillets of fish with the lemon juice, salt and pepper, and let stand for 10 minutes.
2. Preheat the Jet Fryer. Combine the flour with the paprika, curry powder, breadcrumbs and a little
salt. Set aside.
3. Preheat the Jet Fryer. Beat the egg in a bowl and dip the fillets in it, then roll them in the flour and
spice mixture, removing any excess. Set aside.
4. brush the potatoes with vegetable oil. Place them in the frying basket of the Jet Fryer along with
the breaded fillets.
5. Cook them for 15-20 minutes until they are cooked through and slightly brown on the outside.
Serve hot with mayonnaise and slices of lemon.
GREEK TAPENADE CROSTINI (SERVES 8-10)
180 g black olives
2-3 anchovy fillets
Salt and pepper
3 tbsp. olive oil
8-10 slices crusty bread
100 g feta cheese or goat cheese, crumbled
1/2 tin green olives, sliced
1. Place the black olives, anchovies, salt and pepper in a food processor and blend, slowly adding
the olive oil until it forms a paste. Set aside.
2. Preheat the Jet Fryer. Toast the bread for 5 minutes.
3. Spread a teaspoonful of the tapenade over each slice of bread, add the feta or goat cheese, and
scatter with the green olive slices.
4. Place on a canapé tray and serve.
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