Fish & Chips with Tartare Sauce


Serves 4

For the Tartar Sauce:

1 cup mayonnaise
2 Tbs sour cream
4 small gherkins, finely chopped
1 Tbs capers, finely chopped
2 Tbs chopped parsley
Juice of 1/2 lemon
Salt and pepper

For the chips:

4 potatoes
Sunflower oil for frying

For the fish:

1 1/2 cups cake flour
1 Tbs cayenne pepper
1 tsp dried oregano
Salt and pepper
1 egg
1 Tbs water
4x 150g fish fillets


To make the tartar sauce, combine the ingredients and mix well.

For the chips, prick the potatoes with a fork, then microwave for 8-10 minutes until the potatoes are soft and cooked through.

Once the potatoes are cool enough to handle, peel away the skin then cut into chips.

Heat oil (to about 170c if you have a thermometer), then fry the chips until golden and crisp.

Keep the chips warm in the oven while you cook the fish.

Mix together the flour, cayenne, oregano, salt and pepper.

Whisk the egg with the water.

Dip the fish into the seasoned flour, then into the egg, then finally into the flour again to coat.

Fry the coated fish in the hot oil until golden and crisp.