Za’atar Fish and Chips with Sumac Tartare
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A Middle Eastern twist on an English pub classic. With the wonderful flavors of our Middle Eastern Za’atar on succulent flaky fish, golden crunchy hand-cut chips, and a zesty Sumac tartare, I can guarantee this homemade gem is much better (and more wholesome) than the local takeaway!
Serve with a side garden salad or rocket dressed in lemon and a glass of crisp, cold white, and enjoy!
*The Sumac tartare is just an added extra but you can just use a regular tartare, aioli, or omit completely if you like.
Spices used in this recipe
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Middle Eastern Za’atar – Mild
Product Description
Middle Eastern Za’atar is a delicious Middle Eastern spice blend made with sumac, thyme, oregano and sesame seeds. This mixture has a nutty and fresh flavour and aroma and is traditionally used to sprinkle over flatbread that has been brushed with olive oil and lightly toasted. In Australian cuisine, it works well as a Barbecue rub. There are many variations of Za’atar and it is widely used in the Middle East and the Mediterranean in a similar way to how Mixed Herbs are used in European dishes.
$3.45 -
Sumac Ground
Product description
Sumac crushed is obtained from the dried berries from a bush that grows in the Middle East and southern Italy, and it is essential for Middle-Eastern cuisine especially Persian, Lebanese, and Turkish. In Middle Eastern cooking, sumac is used as a souring agent instead of lemon or vinegar. Sumac is delicious on roast meat & in particular lamb when mixed with paprika, pepper & oregano. It has a tangy, lemony, and fruity sour flavour and a fruity aroma that was once used as the tart, acid element by Romans. It can be used as a substitute of lemon in any dish on which you might squeeze fresh lemon juice. Also, its deep red-dark purple colour makes it a very attractive garnish.
$3.45
Method
Preheat your oven to 220c degrees/200c fan-forced. Lay your chips out on a lined baking tray and drizzle with olive oil and a generous sprinkle of salt. Place in the oven and roast for 30 minutes or until golden.
Coat the fish fillets in olive oil and coat in a mix of Za’atar and breadcrumbs.
When the chips have 10 minutes left, place the fish fillets on another lined baking tray and bake in the oven for 8-10 minutes or until cooked through and flaky.
While the fish and potatoes cook, combine the onion, capers, sumac, mayo, a squeeze of lemon, and a sprinkle of salt.
Divide the fish, chips, and tartare between plates and douse generously with a squeeze of lemon and enjoy!
