| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ainsley’s m, Ew |
2 |
servings |
INGREDIENTS
| 2 |
lg |
Floury potatoes |
| 2 |
|
175 g cod fillets; (from the middle of |
|
|
; the fillet) skin-on |
|
|
Sunflower oil; for deep frying |
| 4 |
tb |
Plain flour; extra for dusting |
| 1 |
ts |
Bicarbonate of soda |
| 100 |
ml |
Cold water |
| 1 |
|
Lemon; juice of |
|
|
Salt and pepper |
| 2 |
tb |
Capers |
| 4 |
|
Cornichons; (4 to 5) |
| 1 |
tb |
Chopped flat leaf parlsey |
| 6 |
tb |
Mayonnaise |
| 1 |
|
Pinches cayenne pepper |
|
|
Lemon wedges; to serve |
INSTRUCTIONS
FOR THE BATTER
FOR THE TARTARE SAUCE
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 until a bread cube turns
brown in about a minute. Cook the chips for five minutes until pale
golden. 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 pinch of salt.
4 Dip the dusted cod into the batter, shaking off any excess and deep
fry in the hot oil for five minutes until the batter is deep golden
and the fish is cooked through. Drain on kitchen paper and keep warm.
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 hot enough to brown a
cube of bread in 30 seconds, return the chips to the pan for 1-2
minutes until 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.
Converted by MC_Buster.
Per serving: 506 Calories (kcal); 37g Total Fat; (63% calories from
fat); 42g Protein; 6g Carbohydrate; 114mg Cholesterol; 680mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 3 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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