.NBCNewsBETTER: A vegetarian twist on a pub food favorite that kids and adults will love.
Even if they don’t imitate fish exactly, they do have the right light feeling and with a squeeze of lemon on top and dunked in tartar sauce it all feels rather convincing. We have created the recipe so that the potatoes are baked at the same time as the ‘fish’, which is also very convenient. Make a double batch of the cauli ‘fish’ so you’ve got an extra portion in the freezer for lucky days.
Meanwhile, roughly chop the cauliflower, transfer to a food processor and blend until the texture resembles coarse breadcrumbs, then set aside. Grate the courgette , squeeze out the excess water and set aside. Crack the eggs into a large mixing bowl and whisk until the yolks and whites are combined. Add the sautéed vegetables, cauliflower, courgette and the rest of the cauli ‘fish’ ingredients and mix until combined.
To prepare the potato chips, quarter the potatoes, pat dry with kitchen paper and transfer to the second baking tray. Drizzle over the oil, season with salt and pepper and toss until well coated.
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