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.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.