Recipe Centre

Fish and chips

Preparation time: 20

Cooking time: 45

Ingredients
180 ml Fish: self-raising flour
1 tsp salt
320 ml beer
4 fillets 150g Cape salmon fillets, skinned
100 ml sunflower oil, for frying
1.50 kg Chips: sweet potatoes
150 ml sunflower oil, to deep-fry
5 ml salt, to sprinkle
375 ml Tartare sauce: 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 tbsp Italian parsley, chopped
1 tbsp chives, chopped

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.

Recipe From : FAIRLADY October 01, 2005

Recipe from FAIRLADY : October 01, 2005 See what FAIRLADY has in store this month. Subscribe now and save!

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