Name: Fish and chips
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 180.00 ml flour self-raising; 1.00 tsp salt; 320.00 ml beer; 4.00 fillets salmon skinned; 100.00 ml sunflower oil for frying; 0.00 chips; 1.50 kg sweet potatoes; 1.00 Litres sunflower oil to deep fry; 5.00 ml salt to garnish; 375.00 ml mayonnaise; 1.00 onion small, chopped; 2.00 gherkins large, chopped; 1.00 eggs boiled, chopped; 0.50 tsp english mustard powder; 2.00 tsp lemon juice; 1.00 Tbs fresh Italian parsley chopped; 1.00 Tbs fresh chives chopped

Recipe Disclaimer

Tap for method

Ingredients (17)

BATTER

180.00 ml	flour — self-raising
1.00 tsp	salt
320.00 ml	beer
4.00 fillets	salmon — skinned
100.00 ml	sunflower oil — for frying
0.00	chips
1.50 kg	sweet potatoes
1.00 Litres	sunflower oil — to deep fry
5.00 ml	salt — to garnish

TARTARE SAUCE

375.00 ml	mayonnaise
1.00	onion — small, chopped
2.00	gherkins — large, chopped
1.00	eggs — boiled, chopped
0.50 tsp	english mustard — powder
2.00 tsp	lemon juice
1.00 Tbs	fresh Italian parsley — chopped
1.00 Tbs	fresh chives — chopped

Tap for ingredients

Method:

To make the fish:
1. Mix the flour and salt in a bowl. Beat in the beer
to make a thick batter.

2. Dip the fish fillets into the batter and deep-fry
until the batter is golden brown and crisp. Drain
on paper towels and keep warm in the oven.

To make the sweet potato chips:
Heat the oven to 150°C. Peel the potatoes
and cut into chips – place them in a bowl of
cold water while you’re working. Drain and
dry the chips in a dishcloth.

Heat oil in a
large saucepan and fry the chips in batches
until golden brown. Drain well on paper
towels. Lay them in a single layer on a baking
tray and sprinkle with salt. Keep them hot
in the oven with the door slightly open to
prevent them going soggy in their own steam.

Serve the fish and chips with a chunky tartare sauce:

Mix all the ingredients together and chill until ready
to serve. Makes about 2 cups.