Thanks to Wai, Kiwa, Dave, Laurie and Joel for their help in making this video and sharing this meal!! The recipe, follows: Parmesan Crusted Fish and Chips (serves 4) 8 Pieces of Gurnard 1 cup Finely grated Kapiti Pomaro Parmasan 1 ½ cups Panko (Japanese Bread Crumbs) ½ cup Fresh Rosemary finely chopped 1 cup Organic stone ground flour 2 Wairarapa free range eggs ½ cup Organic milk ½ tsp Olive oil 1 tsp Butter ½ cup Package of Kapiti Kikorangi Blue Cheese 5 -6 Med organic Agria Potatoes 1 bowl Fresh green salad -- "Rocket mix" recommended Kapiti Olive Oil Salt and Pepper Fish Coat fish fillets in flour and set aside In a large bowl blend the Rosemary, Parmesan cheese and Bread crumbs together In another bowl mix eggs and milk and olive oil Pass fillets through the egg mixture and then into the crumb mixture. Firmly pat crumb mixture onto the fillets to completely cover. In a frypan melt the butter, lay the coated fillets in the pan and cook until golden brown turning once, approx 3-5 minutes. Potatoes Preheat the oven to 190 degrees. Place 2 tbsps of olive oil in a suitable oven ready pan and put the pan in the oven. Cut potatoes into wedges and parboil for 10-15 minutes drain and tip into the pre-heated pan and return pan to the oven. Cook potatoes until golden brown and crispy approximately 45 minutes. Season with Salt and Pepper. Salad Throw together a fresh salad using your choice of greens but I recommend a Rocket Mesculin mixture. Crumble over top of the salad ½ a <b>...</b>
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