Fish n chips with home-made tartar sauce

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

Lemon wedges, for serving
For the batter
1 T baking powder
2 T cornflour
1 T cake flour
Sea salt and freshly ground black pepper
1 x 340 ml can beer
For the fish
Sea salt and freshly ground black pepper
4 x 200 g portions hake or kingklip, bones and scales removed
Juice of 1 lemon
3 cups oil, for deep-frying
Flour, for coating
For the chips
4 large potatoes
Salt
For the tartar sauce, combine
1 cup mayonnaise
1/3 cup minced gherkin
1/3 cup minced caper
1/3 cup minced onion
Sea salt and freshly ground black pepper, to taste
1 clove garlic, chopped
Juice of 1 lemon
2 t chopped parsley

Cooking Instructions

To make the batter: Sift together the dry ingredients. Slowly whisk in the beer, until the batter has a pancake-mixture consistency.

To prepare the fish: Season the fish and squeeze over the lemon juice. Cut each fi llet into long strips lengthways. Heat the oil to 200ºC – this should take approximately 3 minutes. Dust the fish in flour then dip it into the batter. Deepfry in the hot oil for 7 minutes, or until crisp and golden. Remove and drain on paper towel.

To make the chips: Cut the potatoes into 10 mm thick slices. Blanch in salted boiling water, until almost cooked, then submerge in ice-cold water. Add the chips to the hot oil and, when cooked and crispy, drain on paper towel and season with salt.

To serve: Plate the fish and chips, and serve with the salad and lemon wedges, with the tartar sauce on the side.

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