This is a homemade take on two favourite take out options - fish n chips and pizza.
The various parts that make up the Fish and Chip Pizza can all be prepared ahead of time and assembled when you are ready to bake your pizza.
The lemon tang to this finished dish is the special piece de resistance that brings it all together and registers the fish n chips taste in your mouth. I worked on this recipe for months, searching for the appropriate taste sensations. When I tried the lemon ‘spritz’ it was my ‘eureka’ moment.
I have veered away from the traditional tomato-based sauce on this pizza and have used Thousand Island dressing instead. The TI dressing rounds out that seaside fish n chips experience.
2 1/2 cups plain flour
7g fast acting dry yeast
1 cup warm water (approx. 120F/50ºC)
2tsp extra virgin olive oil
1. In the food processor bowl (with a metal blade fitted), place the flour, yeast and salt. Combine the water, honey and olive oil in a measuring cup. With the food processor running, pour the liquid through the feed tube in a steady stream. You need to pour at a slow enough rate so that the flour can absorb the liquid as you pour. Turn the food processor off when the dough forms into clumps and before it forms into a ball. At this stage, the dough should feel a little sticky.
2. Hand-knead the pizza dough for 30 seconds or so. Alternatively you can use a dough hook attachment in your food processor until the dough is soft and silky.
3. Shape the dough into a ball and place it into an oiled bowl. Rub the dough gently with a little oil to coat. Place the bowl in a warm spot until the dough has doubled in size.
4. Punch the dough down and let it rest for 10 minutes. Then roll the dough out to a size that will fit your pizza dish.
1 cup mayonnaise
¼ cup tomato sauce
2tbsp white wine vinegar
1tbsp very finely chopped gherkin
1 golden shallot, finely chopped
Combine all of the ingredients for the Thousand Island dressing in a bowl and refrigerate until ready to use.
6 pieces of fish (fish finger sized)
2-3 tablespoons plain flour
2 eggs, lightly beaten
1 cup Panko breadcrumbs
Vegetable oil, for frying
1. Set up an assembly line with separate shallow dishes for the flour, beaten egg and breadcrumbs. Dip the fish pieces into the flour, then the egg and lastly into the breadcrumbs. Refrigerate the coated fish pieces for half an hour to firm up the coating.
2. When you are ready to cook the fish, heat some vegetable oil over a medium heat in a frypan. When the oil is hot, add the crumbed fish pieces to the pan and sauté until the coating is a pale golden colour. The fish shouldn’t be cooked all the way through because the fish will have a period of time in the oven before serving.
3. Remove the fish from the pan and drain on some paper towel. You can refrigerate the fish until you are ready to assemble the pizza.
2 large potatoes, peeled
Vegetable oil, for frying
1. Cut the potatoes into chips and then soak the chips in cold water for about half an hour. When you are ready to cook your chips, drain them well and pat dry with a clean tea towel. Heat vegetable oil to a depth of 1/2cm in a heavy-based frypan.
2. When the oil is hot, gently add the chips to the pan. Cook the chips until they are a pale gold colour. As with the fish, the chips will also be getting time in the oven when you cook the pizza. Remove the chips from the pan and drain on some paper towels. After cooking, refrigerated until you are ready to assemble the pizza.
Thousand Island dressing
1 lemon, skin included, finely cubed (about half the size of your little fingernail)
1. Preheat your oven to 220C/F.
2. Place the pizza onto your pizza dish. Generously spoon some Thousand Island dressing onto the base and spread it evenly over the base with the back of a spoon. Slice the mozzarella and place in a random fashion over the base.
3. Place the fish and chips in segments on the pizza base, alternating between a row of fish and row of chips. Then sprinkle the lemon cubes over both the fish and chips. Arrange a few pieces of mozzarella over the top of the pizza.
4. Pop the pizza into the oven and cook for about 10 minutes or until the cheese is bubbling and the fish and chips are golden.
Remove the pizza from the oven. Serve by cutting between some of the rows so that you have some fish and some chips on each slice.Reads: 1085