Dad's Fish & Chips
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Dad's Fish & Chips
Ingredient
4L of frying oil
750g flathead fillets
Batter:
200g plain flour
100g rice flour
30g salt
15g cracked pepper
375ml beer
Tartare:
200g whole egg mayonnaise
1/2 long Thai chilli, deseeded and finely diced
1 eschalot, finely diced
1 tbs baby capers, finely chopped
4 cornichons, finely chopped
1/3 bunch of dill, roughly chopped
1/3 bunch parsley, leaves removed and finely chopped
Zest and juice of 1 lemon
Salt and pepper to taste
Method
For me, I like to make my tartare well in advance. Once you’ve done all of your knife work, place the ingredients into a mixing bowl and mix together. The mayonnaise should only bind everything together. Place in the fridge until you’re ready to serve.
Preheat your oil in a deep fryer to 180 degrees
For the batter, place the plain flour, rice flour and salt and pepper into a large mixing bowl.
Give the flours a good mix together. Slowly start to add the beer until the batter starts to come together. You’re looking for the consistency of thin paint.
Dodge the flathead fillets through the batter until they’re well coated. Let the excess batter drip from the fillet and then transfer the fish to the hot oil. Continue the process until all of the fish is in the oil.
Depending on the size of the fish, cook for around 5 minutes. The batter should be golden and crispy and the fish should be just cooked through.
Season the fish with salt as soon as it comes out of the hot oil and serve alongside the tartare sauce.
Recipe by Andy Allen
