Fish & chips with za’atar scented tartare sauce
Prep time: 15 mins
Cooking time: 20 mins
For the tartare sauce 2 egg yolks 1 tsp Dijon mustard 3 tbsp vinegar 200ml vegetable oil a few drops lemon juice 3 tbsp chopped capers (optional) 1 tbsp chopped gherkins 1 red onion, chopped 2 tbsp finely chopped fresh za’atar or thyme 1/4 tsp sumac For fish and chips 6 tbsp plain flour 6 tbsp cornflour water, as required vegetable oil, for deep-frying 8 potatoes, peeled and cut into chunky batons 4x 150g white fish fillets
1 To prepare tartare sauce, whisk together egg yolks, mustard and vinegar. Add oil in a thin, steady stream, whisking until a thick, creamy mayonnaise forms. (You can also do this in a food processor). Season, add remaining ingredients and refrigerate.
2 To make the batter, mix the flours together with a pinch of salt and pepper. Whisk in enough water until a batter the consistency of double cream forms.
3 Heat oil in a deep frying pan over a medium heat. (If using a deep-fryer, keep the temperature at 190°C). Cook potatoes for 8-9 minutes, remove from oil then leave on kitchen paper to drain.
4 Dip the fish fillets in the batter and drop carefully into the hot oil. Stir between the fish pieces so they do not stick to each other. Cook for 3-5 minutes or until golden then remove from oil and leave on kitchen paper to drain. Once fish is cooked, plunge chips back into the hot oil and deep-fry for another 2-3 minutes to ensure a crisp coating.