Fish and slap chips with Tartar Sauce
Try this fish and chips recipes that is quick, easy and could compete with any fish and chips near you.
Fish and Chips with Sea Harvest and McCain recipe. Picture: Supplied
The British classic fish and chips have received a South African twist. Slap chips, greasy, filled with salt and vinegar or whatever condiment you want is a cheat meal we all deserve or chosen pick on the menu.
Fish and slap chips with Tartar Sauce
Ingredients:
Tartare Sauce
½ C (125 ml) mayonnaise
2 Tbsp (30 ml) wholegrain mayonnaise
2 Tbsp (30 ml) baby capers, chopped
1 Tbsp (15 ml) fresh dill, chopped
1 Tbsp (15 ml) chives, chopped
5 baby gherkins, diced
zest and juice of 1 small lemon
sea salt and freshly ground pepper
Fish & Chips
600 g Sea Harvest Fish Friday
500 g McCain Slap Chips
2 L sunflower oil
malt vinegar
Directions:
Tartare Sauce
Add all the ingredients for the tartar sauce to a bowl and mix to combine. Cover and pop in the fridge to chill.
Fish & Chips
Preheat the oven to 200 ºC.
Place the Fish Friday on a baking tray from frozen and bake until golden and crispy.
Heat the frying oil in a large pot over high heat, if you have a digital thermometer, the oil should reach 145 ºC.
Add the McCains Slap Chips and cook for 5 minutes.
Remove the chips from the oil and place into a bowl that has a lid. Season with salt, pepper and a good glug of malt vinegar. Close the lid and let the chips steam for 2 minutes before serving.
Serve Fish Friday with slap chips and tartar sauce on the side.
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