Fish and chips with tartare sauce

SERVES 4 PREPA­RA­TION: 20 MIN COOK­ING: 25-30 MIN STAND­ING: 15 MIN

Drum Food - - CONTENTS -

CHIPS

3 sweet pota­toes, cut into chips salt and pep­per

30ml (2T) olive oil

FISH

250ml (1c) self-rais­ing flour 250ml (1c) soda wa­ter

2ml (½t) ground black pep­per 4 fish por­tions salt and pep­per oil for deep-fry­ing

TARTARE SAUCE

60ml (¼c) full cream plain yo­ghurt

60ml (¼c) may­on­naise 4 gherkins, finely chopped 1 gar­lic clove, crushed

10g fresh pars­ley, chopped

TO SERVE

lemon wedges

Pre­heat the oven to 200°C. 1 CHIPS Ar­range the po­tato chips on a bak­ing sheet, sea­son with salt and pep­per and sprin­kle with the oil. Mix well and bake for 25-30 min­utes or un­til done and slightly crisp on the sides.

2 FISH Mix the flour, soda wa­ter and pep­per to form a bat­ter and al­low to stand for at least 15 min­utes.

3 Sea­son the fish with salt and pep­per. Heat the oil for deep­fry­ing un­til hot.

4 Dip the fish por­tions one at a time in the bat­ter and deep­fry un­til golden brown and done, about 5-8 min­utes. Drain on pa­per tow­els.

5 TARTARE SAUCE Mix all the in­gre­di­ents to­gether.

6 TO SERVE Serve with the chips, sauce and lemon wedges.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.