Main Meals

Fish n chips with home-made tartar sauce

30 minutes
20 minutes

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  • 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

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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Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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