Skip to content
Menu
Fish and Chips with Tartar Sauce
Hoofdgerecht

Fish and Chips with Tartar Sauce

1 u 10 minVoor 2Nutri-Score D€€
van @alya.cookss36 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

2 personen
  • boneless white fish fillets (pat dry (pangasius, cod, haddock or pollock))Vis2 stukken
  • salt (to taste)Kruiden en specerijen5 g
  • black pepper (to taste)Kruiden en specerijen2 g
  • garlic powder (to taste)Kruiden en specerijen3 g
  • paprika (to taste)Kruiden en specerijen3 g
  • all-purpose flour (plus extra for dusting)Voorraadkast130 g
  • cold sparkling water (or cold beer)Dranken120 ml
  • cayenne pepper (optional)Kruiden en specerijen2 g
  • frying oil (vegetable or sunflower, for deep frying)Voorraadkast1 liter
  • potatoes (peeled, cut into thick chips)Groente en fruit800 g
  • pickles (finely chopped)Groente en fruit40 g
  • onion (finely chopped)Groente en fruit30 g
  • dill (finely chopped)Groente en fruit5 g
  • mayonnaiseVoorraadkast120 g
  • mustardVoorraadkast15 g

per portie

Voedingswaarden

1.385kcal

Koolhydraten
95 g
Eiwitten
38 g
Vetten
95 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom
  • Garde
  • Soeppan
  • Steelpan
  • Vergiet
  • Schuimspaan
  • Frituurpan

stap voor stap

Bereiding

  1. Make the batter

    • In a bowl, mix the flour with salt, black pepper, garlic powder, paprika and the optional cayenne.
    • Gradually whisk in the cold sparkling water or beer until you get a smooth, thick batter.
    • Let the batter rest.
    Stap 1

  2. Prepare the chips

    • Peel the potatoes and cut them into thick chips.
    • Boil them until just tender, holding their shape but soft at the edges.
    • Drain carefully and let them steam dry so they crisp up later.
    Stap 2

  3. First fry the chips

    • Preheat the oil for deep frying.
    • Fry the chips until soft but not colored.
    • Remove and drain on paper towels.
    Stap 3

  4. Fry the fish

    • Heat the oil for deep frying.
    • Pat the fish dry and dust with flour so the batter sticks.
    • Dip the fish into the batter, let the excess drip off and carefully place it into the hot oil.
    • Fry, turning once, until golden and crispy, then drain on paper towels.
    Stap 4

  5. Second fry the chips

    • Once the chips have cooled a little, fry them again until golden and crispy.
    • Drain and sprinkle with salt.
    Stap 5

  6. Make the tartar sauce

    • Mix the finely chopped pickles, onion and dill with the mayonnaise and mustard.
    • Season with salt, black pepper and garlic powder.
    Stap 6

  7. Serve

    • Serve the fried fish with the hot chips and tartar sauce.
    Stap 7
Download Mezze