Fish and Chips with Clover Classic Tartar sauce
(23 Jul 2021)

Fish and Chips with Clover Classic Tartar sauce

Fish and Chips with Clover Classic Tartar sauce
Serves: 3-4
Cooking time: 20 minutes 

For the chips
4 potatoes peeled and sliced into chips
Oil for deep frying
Salt to taste
For the beer battered fish
½ cup flour
½ cup cornflour 
1-1½ cup non alcoholic beer (alternatively use soda water)
1 tsp salt
1 kg white fish fillets de-boned, skin-on

For the Clover Classic Tartar sauce
1 Cup Clover Classic Mayo, 1
2 dill pickled gherkins, chopped
2 tbsp capers, chopped 
1 tbsp Hot English Mustard
Squeeze of Fresh lemon 

Mix together and serve with fish and chips 
Mushy peas for serving 

For the chips: Boil the potatoes in salted water for 10 minutes or until they just start to soften. Drain and allow to dry on a wire rack for 10-30 minutes.
Heat a large pot of oil until hot. Carefully add the potatoes in batches and fry until golden brown and crisp. Keep the chips in a warm oven while you fry the fish.
For the fish: Combine the flours and salt in a large mixing bowl. Transfer half to a shallow dish to coat the fish. Whisk the beer or soda water into the flour in the mixing bowl until smooth. Coat the fish first in the flour mixture then in the batter.
Carefully lower the fish into the hot oil, one to two pieces at a time and allow to fry for 7-10 minutes or until the fish is golden and crisp.
Remove from the oil, drain on kitchen paper then serve with the chips, Mushy peas and tartar sauce.


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