FISH AND OVEN BAKED POTATOES
WITH TARTAR SAUCE
Fish and potato fries is a British staple. Fish (typically cod or haddock) is battered and fried, then served alongside thick fries. It’s admittedly a lot of fried food, but we serve it alongside lemon wedges and a tangy tartar sauce for a touch of brightness.
600 g potatoes cut into wedges
sunflower oil for deep-frying
225 g fish fillets
225 g flour plus extra for dusting
285 ml cold beer
3 tsp baking powder heaped
1/4 c food4four tartar sauce
lemon, cut into quarters
SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL
Prepare all your ingredients.
Preheat the oven to 220ºC.
Add the potato wedges to a mixing bowl and drizzle with olive oil. Season with salt and pepper and toss to coat. Lay them in a single layer on an oven dish and bake for 35-40 minutes or until crispy.
Pour sunflower oil into a deep fat fryer or a large sturdy pan and heat it to very hot (190ºC). Make sure the fish is completely dry. Mix ½ a teaspoon of salt and 1 teaspoon of pepper together, then use it to season the fish fillets on both sides – this will help to remove any excess water, making the fish really meaty.
Whisk the flour, beer and baking powder together until nice and shiny – the texture should be like semi-whipped double cream (i.e. it should stick to whatever you’re coating). Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. (If your fillets are not dry enough, the butter will slide off.) Holding one end, gently lower the fish into the oil one by one, working carefully so you don’t get splashed – it will depend on the size of your fryer or pan how many fish you can cook at once.
Cook the fillets for 4 minutes, or until the fish is cooked through and the batter is golden and crisp, then remove to kitchen paper to drain.
Serve your fish with baked potatoes and tartar sauce.
NOTE: You can cut your potatoes in chips and deepfry in the same oil as the fish. Keep it warm in a pre-heated oven at 180C.