CRISPY FISH & CHIPS with FISH SAUCE TARTARE

Ingredients

Batter Ingredients:

• 1 cup self-raising flour
• ½ cup cornflour
• 1 teaspoon salt1 teaspoon Knorr chicken powder
• 1 teaspoon baking powder (optional)
• 300–350ml cold sparkling water or beer
• Ice cubes (optional, to keep batter cold)
• 1 tsp Custard powder

Fish:

• 4 fresh hoki fish fillets
• Salt and pepper
• YumYum seasoning

Chips:

• 6 large potatoes (Sebago or Russet)
• Chicken salt
• Vegetable oil for frying
• Parsley for garnish
• Lemon wedges

Tartar Sauce:

• 1 cup whole egg mayonnaise
• 1 tablespoon Dijon mustard (optional for a bit of bite)
• 2 tablespoons finely chopped dill pickles or gherkins
• 1 tablespoon finely chopped capers
• 1 tablespoon finely chopped fresh dill (or parsley if preferred)

METHOD

1.   Prepare the Chips

Peel and cut the potatoes into thick chips. Rinse under cold water to remove excess starch. Parboil in salted water for 5 to 7 minutes until just tender. Drain and cool completely in the fridge or freezer. Fry once at 175°C until golden. Set aside on paper towel and season with chicken salt.

2.   Make the Batter

In a large bowl, whisk together the self-raising flour, cornflour, salt, chicken powder, custard powder and baking powder. Gradually add the cold sparkling water or beer, whisking until smooth and thick like pancake batter. Add a few ice cubes to keep the batter cold.

3.   Fry the Fish

Pat the hoki fillets dry, season with salt, pepper, and a pinch of YumYum seasoning. Lightly dust with plain flour to help the batter stick. Dip each fillet into the batter, let the excess drip off, then fry in hot oil at 180°C for 5 to 6 minutes until golden and crisp. Drain on a wire rack or paper towel.