This week is National Chip Week so just in case you over order at the chip shop, here’s what to do with any fish and chips you can’t quite polish off.
Unlike curry, or even Chinese food, fish and chips isn’t very nice when taken into work the next day for lunch and reheated in the office microwave. However, a few week’s ago fate threw me a challenge when I over-ordered (or more accurately my daughter under-ate, and to be fair, it was an adult portion) at the chip shop. I didn't want to throw them out, but what can you actually do with cold fish and chips?
I posed the question on Twitter.
Your advice twitter, on what to so with left over fish and chips? #haddockhash? pic.twitter.com/EmcSinX4oJ
— Andrew Webb (@foodjournalist) January 25, 2014
And although this was an option...
@foodjournalist wait a couple of hours and finish it off?
— Mia Spencer (@urbanfoodie_net) January 25, 2014
It was this that actually caught my eye.
@foodjournalist blitz it in the blender with the chips for a few seconds and make fish cakes fry in a knob of butter until golden job done
— Alan (@alanlroberts) January 25, 2014
Rather than make fishcakes however, I opted for croquettes, as these seemed easier to shape in my massive hands. I had to add a little milk to the potato mix, just to thin it out a bit, then it was time to coat in breadcrumbs.
|Chop up the cold fish and chips|
|Blitz in a food processor or with a hand blender|
|Shape and coat in breadcrumbs|
|Fry in oil|
|Serve with an extra sachet of tartar sauce you snaffled from the chippy the day before|
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