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Ingredients
- 2 lrg Floury potatoes
- 2 x 175 g cod fillets, (from the middle of the fillet) skin-on Sunflower oil, for deep frying
- 4 Tbsp. Plain flour, extra for dusting
- 1 tsp Bicarbonate of soda
- 100 ml Cool water
- 1 x Lemon, juice of Salt and pepper
- 2 Tbsp. Capers
- 4 x Cornichons, (4 to 5)
- 1 Tbsp. Minced flat leaf parlsey
- 6 Tbsp. Mayonnaise
- 1 pch cayenne pepper Lemon wedges, to serve
Directions
- 1 Cut the potatoes into fingers and wash well, rinsing off excess starch to stop them sticking together. Dry thoroughly with kitchen paper.
- 2 Heat the sunflower oil in a frying pan till a bread cube turns brown in about a minute. Cook the chips for five min till pale golden brown. Remove with a slotted spoon and drain on kitchen paper.
- 3 Dust the cod in flour, shaking off any excess. For the Batter: Put the flour and bicarbonate of soda in a bowl and whisk in the water.
- Stir in the lemon juice and a healthy pinch of salt.
- 4 Dip the dusted cod into the batter, shaking off any excess and deep fry in the warm oil for five min till the batter is deep golden brown and the fish is cooked through. Drain on kitchen paper and keep hot.
- 5 For the Tartare Sauce: Finely chop the capers and cornichons and mix with the mayonnaise and parsley. Stir in the cayenne.
- 6 Raise the heat slightly and when the oil is warm sufficient to brown a cube of bread in 30 seconds, return the chips to the pan for 1-2 min till crisp.
- 7 Drain on kitchen paper and sprinkle with salt. Serve the crispy fish and chips with a good spoonful of tartare sauce and lemon wedges for squeezing over.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 2 servings | |
| Calories 373 | |
| Calories from Fat 312 | 84% |
| Total Fat 35.28g | 44% |
| Saturated Fat 4.9g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1106mg | 46% |
| Potassium 48mg | 1% |
| Total Carbs 13.91g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.6g | 0% |
| Protein 1.99g | 3% |
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