Homemade Fish & Chips
1.5L Red Island Extra Virgin Olive Oil
400ml beer, preferably a lager
150g plain flour
10g baby capers, finely chopped
1 sprig of parsley, finely chopped
1 tsp tarragon, finely chopped
2 pickled gherkins, finely chopped
1 tbsp Dijon mustard
1 tbsp lemon juice
600g fresh white fish, deboned
Salt & pepper
2 lemons, cut into wedges
1. Mix all ingredients for the beer batter together, strain & keep in the fridge. Then combine all ingredients for the tartar sauce in a small bowl and set aside.
2. Peel potatoes and cut into long chips (1.5cm thick), then soak in a bowl of water for 5 mins. Use a clean tea towel or large piece of paper towel to pat potatoes dry.
3. Add Red Island Extra Virgin Olive Oil to a large saucepan, wok or deep fryer until it is half-full. Heat over medium-high heat until it reaches 140°C.
4. Place a wire rack over a large oven tray lined with paper towels. Divide chips into three batches. Cook chips, one batch at a time, for 5 min or until they just start to colour, then use a slotted spoon to remove the chips. Repeat with remaining two batches, allowing the Red Island Extra Virgin Olive Oil to reheat in between batches. Preheat your oven to 160°C.
5. Allow all cooked chips to cool for 10 min. Reheat the Red Island Extra Virgin Olive Oil. Cook chips in batches again, for 7 to 10 min per batch until crisp & golden. Keep warm on a rack in the oven until ready to serve.
6. Heat Red Island Extra Virgin Olive Oil to 170°C in a pan, wok or deep fryer to cook the fish.
7. Using a paper towel, pat the fish dry & season with salt & pepper. Place in the flour & dust off the excess.
8. Submerge the fish into the batter by dragging the fish along the side of the bowl to remove any excess batter. Place the fish into the hot Red Island Extra Virgin Olive Oil & cook for 5-6 mins in a deep fryer (or 3 mins each side if in a pan). Once the fish is cooked, place on a paper towel.
9. Serve immediately with chips, tartar sauce & lemon wedges.
Content by @stylemyplate