‘Fish and Chips’ is the ultimate beach treat. There is just something about getting that steaming newspaper parcel in your hands that instantly spells out summer and conjures up all sorts of nostalgic holiday memories. I took a few liberties with this home-made version, replacing the traditional beer batter with golden crumbs and spicing things up a little with a zingy tartare sauce. Mark still insisted on a side of tomato sauce though, I guess you can’t fight City Hall!
Home Made Fish and Chips
For the Crumbed fish
2 Snapper fillets (or any fish of your choice)
1 cup golden breadcrumbs (or fresh breadcrumbs)
1/2 cup flour
1 egg, lightly beaten
1/2 cup vegetable oil
Salt & Pepper to taste
For the Crispy Fries
4 Agria potatoes, peeled and cut into thick batons
1 cup vegetable oil (or more depending on the size of your frying pan – you need about 5 cm of oil for deep frying)
For the Spicy Tartare sauce
1/2 cup mayonnaise
2-3 gerkins, finely chopped
1 Tsp chili sauce
Dash of Tabasco
1 Tsp Dijon Mustard
1 Tbs finely chopped Parsley
Step 1: The Sauce
Combine all ingredients in a small bowl. Keep refrigerated until the fish is ready.
Step 2: The Fries
Pat potato sticks dry with a paper towel. Heat oil to medium heat. Cook potatoes in two-three batches until just cooked but still light in color (you will re-fry them again later on). Drain on paper towels. Leave to cool slightly until fish is ready.
Step 3: The Fish
Dip fish fillets successively in flour, egg and breadcrumbs.
Heat oil in frying pan to medium heat. Cook fish fillets until golden brown (about 2-3 minutes on each side).
Drain crumbed fish on paper towels.
Step 4: The Final Touches
Return chips to the frying pan and cook until golden brown.
Serve Fish and Chips with spicy Tartare sauce and lemon wedges (and tomato sauce if you insist-).
Wrap in newspaper lined with cooking paper for an authentic feel.