"Cheesylisious” Fish & Chips
With flavorful Frico Gouda & Maasdam, you can transform this dish into something new and exciting. Cheese is generously added to the fish coating to give it unique texture and flavor. Chips are covered in a rich creamy cheese sauce that also tastes great when mixed with fish and sautéed peas. Both fish and chips are oven-baked to avoid the extra frying grease.
1 drizzle olive oil
1 teaspoon garlic powder
sea salt (to taste)
black pepper (to taste)
14 oz fish fillet
1/4 teaspoon paprika
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 cup breadcrumbs
4 tablespoons Frico Maasdam cheese (wedge) (grated)
4 tablespoons Frico Gouda cheese (wedge) (grated)
About 1/2 cup cooking cream
2 sprigs parsley (chopped for garnish)
Preheat oven to 350°F.
Cut potatoes (unpeeled) into small cubes. Drizzle with olive oil. Sprinkle with sea salt, pepper and 1/4 teaspoon garlic powder and toss the potato cubes together, then arrange on a baking tray. Bake for 30 minutes or until potatoes are soft and golden. Give the potatoes a quick toss halfway through roasting.
In the meantime, season white fish fillets with sea salt, pepper, the remaining garlic powder and paprika.
In a bowl, combine mayonnaise and Dijon.
Mix breadcrumbs with 4 tablespoons grated Gouda cheese on a flat plate.
Line a baking tray with parchment paper, and brush the paper with vegetable oil.
Use your hands to dip each fish fillet in the mayonnaise mix, then thoroughly coat it with the cheese-breadcrumbs mix. Arrange on the tray and repeat with the rest of the fish fillets.
Bake for 10 minutes, then carefully flip the fish and cook for another 10 minutes or until golden and cooked through.
While the fish is cooking, sauté frozen peas for 10 minutes in butter.
In a separate pan, warm cream then add 4 tablespoons Maasdam grated cheese and whisk until cheese has melted. Add a pinch of black pepper.
To serve, plate up the fish, add peas and roasted potatoes on the side. Spoon some cheese sauce on the potatoes. Garnish with extra paprika and fresh parsley.