Serves 4
Ingredients:
For the tartar sauce:
200ml mayonnaise
3 Tbsp baby capers, roughly chopped
3 Tbsp gherkins, finely minced
2 Tbsp fresh parsley, finely minced
Zest & juice of 1 lemon
4 large potatoes, scrubbed & skin on
4 x 200g firm white fish fillet e.g. Hake & Kingklip
(if you like a lot of crunch, slice fish into smaller pieces so you maximise battered area)
50g Staffords All Purpose Batter
90ml ice cold sparkling water or beer
Salt and pepper, to taste
Neutral vegetable oil for frying
Method:
For the tartar sauce:
Combine the mayonnaise, capers, gherkins, parsley, lemon zest and lemon juice in a bowl. Mix well and keep in the fridge until serving.
For the chips:
Slice the potatoes into chunky strips.
Place the chips in a colander and rinse under cold running water to remove the starch.
Place washed chips into a pot of cold salted water.
Bring to a gentle boil and simmer for ± 5 minutes, until they just begin to soften.
Drain and dry on paper towel.
Heat a large pot of vegetable oil until 180˚C.
Add the potatoes in batches and fry until golden brown and crisp.
Drain on paper towel, season with salt while hot and place on a wire rack.
Keep the chips warm in the oven while you fry the fish.
For the fish:
Whisk the Staffords All Purpose Batter and sparkling water / beer together in a bowl.
Season the fish fillets lightly with salt and dip in the batter.
Drain off the excess batter and fry in the hot oil for ± 5 minutes until golden brown and crispy.
Season with flaky sea salt and serve with chips and tartar sauce.