INGREDIENTS
INGREDIENTS FOR THE CHIPS:
6 large all-purpose potatoes, cut into chunky fries
oil for deep-frying
INGREDIENTS FOR THE FISH:
2 cups x self-raising flour, extra for dusting
salt and freshly ground black pepper to taste
½ teaspoon ground turmeric
1 teaspoon chilli flakes
1 teaspoon x smoked paprika
1½ cups beer, of any type
2 tablespoon Clover cream O’Naise
4 small hake fillets
INGREDIENTS FOR THE TARTAR SAUCE:
1½ cups Clover Cream O’Naise
4-5 gherkins, finely diced
2 tablespoon capers finely diced
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
¼ teaspoon smoked extract
Method
METHOD FOR THE CHIPS:
Bring a pot of salted water to a boil. Add the cut chips to the boiling water and let them simmer until just tender, remove and place on a tray before cooling completely in the fridge.
Placing them in a single layer on a tray and not overlapping will ensure they evenly cool.
Heat the oil for deep frying to a medium to low heat. The oil should just sizzle around the chip when cooking.
Add the chips in batches at a time, allow them to cook until a light crust forms around the chip.
Remove the chips and cool in the fridge again.
Turn the heat up to a high temperature for the final fry. Add the chips and cook until golden and crisp before removing and placing on absorbent kitchen paper and seasoning with salt to taste.
METHOD FOR THE FISH:
Combine the flour, salt, turmeric and chilli with the paprika, beer and mayo. Mix well to form the batter.
Dust the fish in a little flour before shaking off the excess and carefully dip into the batter, coating well before placing in the hot oil for deep frying.
Fry until the fish is golden and crisp on the outside, this should take about 4 minutes.
When the fish is removed from the oil, place it on absorbent kitchen paper and season with salt to taste.
METHOD FOR THE TARTAR SAUCE:
Simply combine all the ingredients and serve with the fish and chips.
CLOVER INGREDIENTS USED IN THIS RECIPE