Fish & chips with za’atar scented tartare sauce

(Serves 4)

Friday - - Leisure -

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.

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