Fish and chips with tartare sauce
SERVES 4 PREPARATION: 20 MIN COOKING: 25-30 MIN STANDING: 15 MIN
3 sweet potatoes, cut into chips salt and pepper
30ml (2T) olive oil
250ml (1c) self-raising flour 250ml (1c) soda water
2ml (½t) ground black pepper 4 fish portions salt and pepper oil for deep-frying
60ml (¼c) full cream plain yoghurt
60ml (¼c) mayonnaise 4 gherkins, finely chopped 1 garlic clove, crushed
10g fresh parsley, chopped
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.