Fish and chips is so easy to make. Nowadays I go down to the fish shop, pick the fish I like, come home and make it myself, it really is simple.
This recipe produces fish batter that is crisp, but not ridiculously thick. The tartare sauce is my favourite one ever, much better than a store bought one. The mayonnaise brand I love for this is the Thomy brand as it is not sickly sweet. And the chips are lovely.
My favourite fish to use for this is Ling fillets. I like to buy the thinner tail ends as the cook quicker and when at the shop insist on getting similar pieces for even cooking. Ling fillets are boneless which makes it perfect for this dish, but you can use any boneless white fish fillets. Having said that what I have told my kids is fish have bones, if you find one don't throw a fit, pick it out, keep eating. (This makes me laugh as when I watch cooking shows and the judges have a shocked look on there faces when they find a bone in a fish, it happens.)
When I made this at home the other day the fish cost $16.50, a can of beer was used, some potatoes and a few pantry items, I was way under the $65 figure, money well saved for something so simple to make.
Vegetable oil, for deep frying
1 kg Pontiac potatoes
Salt, to taste
200g plain flour
2 teaspoons salt
75g plain flour, extra
Salt and white pepper
8 x 100g boneless white fish fillets
Lemon wedges, to serve
250g mayonnaise (Thomy brand)
2 teaspoons Dijon mustard
45g capers, finely chopped
30g dill pickles (gherkins), finely chopped
2 tablespoons finely chopped dill (optional)
Tartare Sauce: In a small bowl add the mayonnaise, mustard, capers, gherkins and dill (if using). Mix until combined, and your done. Too easy.Preheat your oven to 100C. You may need to keep things warm while cooking batches of the fish and chips.
Heat the vegetable oil in a deep fryer or large saucepan to 180C.
Starting with the chips. Peel the potatoes and cut them into 1cm thick chips. Place the chips in batches in the deep fryer or saucepan and fry for about 8 minutes, remove from the oil, drain in a colander. Repeat until all the chips are fried.
Now fry the chips a second time in batches for 6-8 minutes or until golden brown and crisp. Drain, sprinkle with salt. Place on a baking paper lined baking tray and place in the oven to keep warm.
Now for the fish: In a medium bowl place the flour, salt and beer. Whisk until combined.
In a shallow bowl place the extra flour. Dust the fish in the extra flour, then carefully dip the fish in the batter. Allow excess batter to drip off.
Carefully place the fish in the hot oil, don't just drop it in, as it will stick to the bottom of the saucepan, hold it and slowly place in the oil so that it doesn't stick. Don't overcrowd the fryer, place a few fillets at a time. Cook for approximately 4 minutes, or until golden brown and crisp. Drain on paper towels, season with salt.
Place in the oven to keep warm.
Serve fish and chips while hot and crispy. With tartare sauce and lemon wedges.
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