Dear Lifehacker, Sometimes we cook a haute cuisine meal of oven baked chips and fish – you know, the Birds Eye frozen foods? The problem is that the chips need to be cooked for 15 minutes at 230 degrees, and the fish for 25 minutes at 180. How do we deal with this? Thanks, Fish Finger
Fish ‘n’ Chips picture from Shutterstock
Dear FF,
The solution will largely depend on your type of oven, but in most cases you’ll be better off sticking to the fish temperature and keeping the chips in longer (180 degrees is more than enough heat to cook the chips through eventually). Also ensure you place the chips tray closer to the heating element in your oven to ensure it is exposed to the highest possible temperature.
Alternatively, you can try pulling the fish out first and then cranking up the oven to crisp the chips up (this should only take five minutes or so, by which time the fish will still be warm enough to eat.)
Naturally, experimentation is key here: the worst you’ll get are some slightly soggy/overcooked chips, which is better than a half-raw fish.
Cheers
Lifehacker
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