Fish and chips with tartare sauce

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

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.