Fish and chips

Recipe from: 10/1/2005 12:00:00 AM

Ingredients 19
Servings 4
Time 20

Ingredients

  • Batter
  • 180
    ml
    self-raising flour
  • 1
    tsp
    salt
  • 320
    ml
    beer
  • 4
    fillets
    150g Cape salmon, skinned
  • 100
    ml
    sunflower oil, for frying
  • Chips
  • 1.50
    kg
    sweet potatoes
  • 1
    Litres
    sunflower oil, to deep-fry
  • 5
    ml
    salt, to sprinkle
  • Tartare sauce
  • 375
    ml
    good-quality mayonnaise
  • 1
    small onion, finely chopped
  • 2
    large gherkins, finely chopped
  • 1
    egg, boiled and chopped
  • 0.50
    tsp
    English mustard powder
  • 2
    tsp
    lemon juice
  • 1
    Tbs
    Italian parsley, chopped
  • 1
    Tbs
    chives, chopped
 

Method

45
 
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.

 

Read more on: fish/seafood  |  deep-fry
 

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