Name: Sea Harvest Fish Friday with McCain Slap Chips and tartar sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Child Favourites
Ingredients: 1/2 cup mayonnaise; 2 tbsp wholegrain mustard; 2 tbsp baby capers baby, chopped; 1 tbsp dill chopped; 1 tbsp chives chopped; 5 baby gherkins diced; 1 lemon small, zested and juiced; salt and freshly ground black pepper; 600 g Sea Harvest Fish Friday; 2 l sunflower oil; 500 g McCain Slap Chips; salt and freshly ground black pepper; malt vinegar

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Ingredients (13)

Tartar sauce

1/2 cup	mayonnaise
2 tbsp	wholegrain mustard
2 tbsp	baby capers — baby, chopped
1 tbsp	dill — chopped
1 tbsp	chives — chopped
5	baby gherkins — diced
1	lemon — small, zested and juiced
	salt and freshly ground black pepper

Fish and chips

600 g	Sea Harvest Fish Friday
2 l	sunflower oil
500 g	McCain Slap Chips
	salt and freshly ground black pepper
	malt vinegar

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Method:

For the tartar sauce:

Add all the ingredients for the tartar sauce to a bowl and mix to combine. Cover and pop in the fridge to chill.

For the fish and chips:

Preheat the oven to 200ºC.

Place the Sea Harvest Fish Friday on a baking tray from frozen and bake until golden and crispy.

Heat the frying oil in a large pot over high heat – if you have a digital thermometer, the oil should reach 145ºC.

Add the McCain Slap Chips and cook for 5 minutes.

Remove the chips from the oil and place in a bowl that has a lid. Season with salt, pepper and a good glug of malt vinegar. Close the lid and let the chips steam for 2 minutes before serving.

Serve Sea Harvest Fish Friday with McCain Slap Chips and tartar sauce on the side.