Fish n' Chips
- 4 x 180g Fish Fillets (Panga)
- 5 Big Potatoes
- Oil for frying
- Paper Towels
- 1 Pickle
- 2 tbsp Capers (i left it out)
- 1 tbsp Chopped Parsley (i left it out)
- 1 Medium Red Onion
- 1 Juiced Lemon
- 250g Mayonnaise
- Salt & Pepper
- 2 Egg Whites
- 120g All Purpose Flour
- 30g Corn Flour (any type of starch)
- 250ml Beer
- Chop the ends off the pickle and cut a fine dice into a large bowl to start the sauce.
- Add some chopped parsley, fresh capers, lemon juice and a whole chopped red onion to the bowl.
- Add the mayonnaise and bring the whole mixture together using a spatula. Cover the sauce and place in the fridge until later.
- Peel and wash the potatoes before cutting uniform sized chips, it is essential that they are as uniform as possible as this will affect their cooking time. Place the chips in a bowl of water to avoid discoloration.
- To make the batter place the egg whites into a large bowl and whisk them until they get to soft peak stage.
- In a separate bowl combine the flour, corn flour and bring together into a smooth paste using the beer.
- Fold the contents of the 2 bowls together. Make sure to gently fold the egg whites into the flour/beer mixture as you don’t want to lose the fluffy texture.
- Bring the oil to 140C/280F and blanch the strained chips for 4 minutes until they are soft before removing them from the oil and drying on a paper towel.
- With the temperature at the same level repeat the process with the fish. Dust it lightly in flour ensuring to shake of any excess before dipping into the batter and again shaking any excess batter before placing in the oil. Blanch for 2 minutes before straining on to the same towel as the chips.
- Turn the oil up to 180C/360F and wait for it to heat up before adding the fish and chips back into the hot oil. Cook them both until golden brown (The fish may cook quicker than the chips here).
- Using a slotted spoon remove them to a fresh plate with a paper towel to absorb any excess grease. Season both the fish and chips and serve immediately with a generous dollop of the tartar sauce.