The Perfect Fish n Chips with Homemade Tartare Sauce
- Replies 4
Hot homemade chips are my personal favourite.
To get the perfect crisp they need to be cooked twice.
Add to this delicious battered fish and homemade tartare sauce and you have a marriage made in Heaven
Prep + cook time 50 minutes
Serves 4
Ingredients
Vegetable oil for frying
750g potatoes peeled
750g firm white boneless fish fillets cut into 8 pieces
1/3 cup cornflour
Batter
1 1/2 cups self-raising flour
1/2 cup cornflour
1 1/2 cup (375mls) cold beer
1/4 cup chilled soda water
Tartare Sauce
1/2 cup whole egg mayonnaise
1 tablespoon lemon juice
2 teaspoons capers,chopped
1 tablespoon finely chopped dill pickles
1 tablespoon finely chopped dill
METHOD
Batter
Sift flours into large bowl, gradually Whisk in beer and soda water to form a thin batter
Tartare Sauce
combine ingredients in a bowl and mix
METHOD
1. Make batter, then tartare Sauce.
2. Cut potatoes lengthways into 1.5cm thick slices, then cut each slice lengthways into 1.5cm. Pat dry chips with paper towel.
3. Heat oil in large saucepan over medium-high heat ( or chip fryer); cook chips in two batches, for 4 minutes or until just tender but not browned. Drain on paper towel. Stand 10 minutes.
4. Reheat oil; recook chips in batches until crisp and golden brown. Drain on paper towel.
5. Toss fish in flour ; shake off excess. Dip fish in batter, sjake away any excess .
6. Reheat oil; cook fish in batches, cook for 4 minutes or until golden and just cooked. Drain on paper towel.
Enjoy
Suzanne
To get the perfect crisp they need to be cooked twice.
Add to this delicious battered fish and homemade tartare sauce and you have a marriage made in Heaven
Prep + cook time 50 minutes
Serves 4
Ingredients
Vegetable oil for frying
750g potatoes peeled
750g firm white boneless fish fillets cut into 8 pieces
1/3 cup cornflour
Batter
1 1/2 cups self-raising flour
1/2 cup cornflour
1 1/2 cup (375mls) cold beer
1/4 cup chilled soda water
Tartare Sauce
1/2 cup whole egg mayonnaise
1 tablespoon lemon juice
2 teaspoons capers,chopped
1 tablespoon finely chopped dill pickles
1 tablespoon finely chopped dill
METHOD
Batter
Sift flours into large bowl, gradually Whisk in beer and soda water to form a thin batter
Tartare Sauce
combine ingredients in a bowl and mix
METHOD
1. Make batter, then tartare Sauce.
2. Cut potatoes lengthways into 1.5cm thick slices, then cut each slice lengthways into 1.5cm. Pat dry chips with paper towel.
3. Heat oil in large saucepan over medium-high heat ( or chip fryer); cook chips in two batches, for 4 minutes or until just tender but not browned. Drain on paper towel. Stand 10 minutes.
4. Reheat oil; recook chips in batches until crisp and golden brown. Drain on paper towel.
5. Toss fish in flour ; shake off excess. Dip fish in batter, sjake away any excess .
6. Reheat oil; cook fish in batches, cook for 4 minutes or until golden and just cooked. Drain on paper towel.
Enjoy
Suzanne
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and chips
