Fish & Chips with Tartare Sauce
Serves 2
INGREDIENTS:
thin fillets of cod or haddock (each weighing around 140g)
3 tablespoons plain flour
Vegetable oil for frying
2 baking potatoes, peeled and cut into 1cm chips
2 tablespoons plain flour
Sea salt and freshly ground black pepper
For the beer batter:
175g plain flour
50g cornflour
1 teaspoon baking powde
r½ teaspoon fine salt
285ml cold lager beer
For the tartare sauce:
100g mayonnaise
2 tablespoons capers, drained and chopped
2 tablespoons gherkins, drained and chopped
squeeze of lemon juice
1 tablespoon tarragon, finely chopped
1 tablespoon parsley, finely choppe
METHOD:
1. Preheat the oven to 170c/325f/gas mark 3
2. Bring a large pan of salted water to the boil and add the chips.Boil for 4 minutes. Drain, pat dry and leave to cool for 5 minutes while you make the beer batter and tartare sauce.
3. For the batter put the flours, salt and baking powder in a large bowl and make a well in the middle. Gradually whisk in the beer to make asmooth batter.
4. Make the tartare sauce by combining all the ingredients and seasoning to taste. Set aside.5.Half fill a large heavy bottomed saucepan large enough to hold the fillets of fish with vegetable oil and heat to 180oC
RECIPE FROM
In Minutes