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HOME > Recipes > Lunch > Fish And Triple Cooked Chips With Tartar Sauce
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Lunch

Fish And Triple Cooked Chips With Tartar Sauce

The humble fish and chips get a gourmet makeover. As seen on Expresso Morning Show or Afternoon Express, SABC3.

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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.

 

Cream O' Naise
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CLOVER INGREDIENTS USED IN THIS RECIPE

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      • Milk
      • Butter & Butter Spread
      • Margarines and Fat Spreads
      • Cheese
      • Cream
      • Condensed Milk
      • Amasi
      • Numel
    • Dessert
      • Clover Classic Custard
      • Bliss Dairy Dessert
    • Yoghurt
      • Authentikos
      • Clover Bliss Double Cream
    • DAIRY SNACK
      • Clover Classic
      • Clover Sip Up
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      • Olive Pride
      • Classic Mayonnaise
      • Creamel
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      • Tropika
      • Clover Duo
      • Clover Krush
      • Clover Quali Nectar
      • Aquartz Mineral Water
      • Mama Anna’s Gemere
      • Manhattan Ice Tea
      • Super M Flavoured Milk
      • Quali Juice
      • Nestlé Pure Life
      • Milo
      • Frankie’s
      • Clovera
    • FUNCTIONAL DRINK
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    • SOY
      • Clover Good Hope
    • LACTOSE FREE
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      • Clover Fonterra Ingredients
      • Dairy Farmers of South Africa
      • Clover International
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      • Clover Visitors Centre
    • Bulk Ingredients
      • Clover Milk Powder
      • Clover Unsalted Butter
      • Clover Salted Butter
      • Clover Condensed Milk
      • Clover Coffee Creamer 24%
      • Clover Coffee Creamer 30%
      • Clover Creamer Deluxe 50%
      • Clover Buttermilk Powder
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