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Fish and Chips with Tartar Sauce
Danie główne

Fish and Chips with Tartar Sauce

1 godz. 10 minPorcje: 2Nutri-Score D€€
od @alya.cookss36 importówugotowano 0 razy
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Składniki

2 osoby
  • boneless white fish fillets (pat dry (pangasius, cod, haddock or pollock))Ryby2 kawałki
  • salt (to taste)Przyprawy5 g
  • black pepper (to taste)Przyprawy2 g
  • garlic powder (to taste)Przyprawy3 g
  • paprika (to taste)Przyprawy3 g
  • all-purpose flour (plus extra for dusting)Spiżarnia130 g
  • cold sparkling water (or cold beer)Napoje120 ml
  • cayenne pepper (optional)Przyprawy2 g
  • frying oil (vegetable or sunflower, for deep frying)Spiżarnia1 litr
  • potatoes (peeled, cut into thick chips)Warzywa i owoce800 g
  • pickles (finely chopped)Warzywa i owoce40 g
  • onion (finely chopped)Warzywa i owoce30 g
  • dill (finely chopped)Warzywa i owoce5 g
  • mayonnaiseSpiżarnia120 g
  • mustardSpiżarnia15 g

na porcję

Wartości odżywcze

1385kcal

Węglowodany
95 g
Białko
38 g
Tłuszcz
95 g
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Przybory

  • Miska
  • Trzepaczka
  • Garnek
  • Rondel
  • Durszlak
  • Łyżka cedzakowa
  • Frytkownica

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 6

  7. Serve

    • Serve the fried fish with the hot chips and tartar sauce.
    Krok 7
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