Oven-Baked Kibbeling Loaded Fries with Dill-Garlic Sauce

Method

1. Slice the red onion very thinly and put it in a small bowl with the vinegar, sugar, a pinch of salt and 2 tbsp water. Leave it for at least 15 minutes, until pink and tangy.

   Add in this stepRed onion ½Apple cider vinegar 3 tbspSugar 1 tspSalt ⅛ tsp

2. Preheat the oven to 220 °C for 10 min. Scrub the potatoes, leaving the skin on, and cut them into 1 cm sticks. Rinse in cold water to wash off the starch, then dry them completely with a clean tea towel; wet potatoes never crisp. Toss them in a bowl with most of the oil, part of the salt and half the paprika.

   Add in this stepFloury potatoes 400 gVegetable oil 1¼ tbspSalt ¼ tspPaprika ½ tsp

   oven

3. Spread the potatoes in a single layer, not touching, on 1 lined baking tray(s). Bake in the oven for 30 min, turning them once halfway, until golden with crisp edges. If you use two trays, swap their positions halfway.

   oven

4. While the fries bake, prepare the fish. Cut it into 3 cm chunks, pat dry and season with part of the salt, the garlic powder and the rest of the paprika. Rub the remaining oil into the panko with your fingers. Coat the fish in flour, then beaten egg, then panko, pressing it on firmly, and set the pieces apart on a second lined tray.

   Add in this stepCod fillet (or other white fish), skinned and boned 240 gSalt 0.4 tspGarlic powder ½ tspPaprika ½ tspPlain flour 20 gEggs 1Panko breadcrumbs 50 gVegetable oil ¾ tbsp

5. When the fries have 12 min left, put the fish tray in the oven as well, still at 220 °C. The fish is done when the crumbs are golden and a piece cut open is opaque white and flakes easily (63 °C in the centre).

   oven

6. Meanwhile, make the sauce: finely grate the garlic and stir it into the mayonnaise and Greek yoghurt with the dill, a squeeze from part of the lemon and the rest of the salt.

   Add in this stepMayonnaise 40 gGreek yoghurt 60 gGarlic cloves 1Dill, chopped 2 tbspLemon ⅛Salt ¼ tsp

7. Pile the fries into boxes or onto plates, top with the fish, drizzle over the sauce and scatter with the drained pickled onions. Cut the rest of the lemon into wedges and serve hot.

   Add in this stepLemon 0.4