Ingredients
- 200 mlmayonnaise (for the tartare sauce)
- 3 TbspStaffords Capers in Vinegar, roughly chopped (for the tartare sauce)
- 3 Tbspgherkins, finely minced (for the tartare sauce)
- 2 Tbspfresh parsley, finely minced (for the tartare sauce)
- Zest & juice of 1lemon (for the tartare sauce)
- 4 largepotatoes, scrubbed and skin on
- 4 x 200 gfirm white fish fillets, e.g. hake or kingklip
- 50 gStaffords All Purpose Batter
- 90 mlice cold sparkling water or beer
- To tastesalt and pepper
- For fryingneutral vegetable oil
- To serveflaky sea salt
Made with Staffords
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Method
For the tartare sauce, combine the mayonnaise, capers, gherkins, parsley, lemon zest and juice in a bowl. Mix well and keep in the fridge until serving.
For the chips, slice the potatoes into chunky strips. Rinse them in a colander under cold running water to remove the starch, then place in a pot of cold salted water.
Bring to a gentle boil and simmer for about 5 minutes, until they just begin to soften. Drain and dry on paper towel.
Heat a large pot of vegetable oil to 180°C. Fry the potatoes in batches until golden brown and crisp. Drain on paper towel, season with salt while hot and place on a wire rack. Keep the chips warm in the oven while you fry the fish.
For the fish, whisk the Staffords All Purpose Batter and sparkling water or beer together in a bowl. Season the fish fillets lightly with salt and dip in the batter.
Drain off the excess batter and fry in the hot oil for about 5 minutes until golden brown and crispy. Season with flaky sea salt and serve with the chips and tartare sauce.
If you like a lot of crunch, slice the fish into smaller pieces to maximise the battered area.
