The good ol’ fish and chips is a classic dish with charming endurance, beginning in England, and now mastered by Australians. Bring a French twist to your fish and chips, by dipping the crispy, tender fish into a pool of melted cheese.
- 600g thick fillet of white fish
- 6 potatoes
- 12 portions of The Laughing Cow®
- 150 g breadcrumbs
- 1 egg
- 60cl sunflower oil
- 8cl single cream
- ½ bunch of parsley
PreparationWash the potatoes, cut them into big chunks with skin. Arrange them in an ovenproof dish lined with greaseproof paper. Sprinkle the oil, season with salt and pepper. Fold them well with the mixture and cook in a pre-heated oven to 210°C for 40 minutes. Keep warm. Beat the egg in a bowl. Put the breadcrumbs in another bowl. Cut the fish into big sticks, roll them in the egg then in breadcrumbs. Heat 50 cl of oil in a frying-pan and deep fry the sticks. Fry until golden brown. Warm up the cream, add the portions of The Laughing Cow® and let it melt. Leave it to cool. Season with salt and pepper. Chop the parsley and fold into the sauce. Serve immediately with the fish and the potatoes.