Fish & Chips with Tartar 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.