Description
These fish and chips are baked in a beerbatter which gives it a lovely crispy outside layer. Delicious with a homemade tartar sauce.
Ingredients
Scale
- 900 gr new potatoes, cut into wedges (I left the skin on) always precook them briefly for about 5 minutes, drain and leave to dry a bit
- oliveoil
- 125 gr all purpose flour
- 1 egg
- 1 tsp ground garlic
- 1/2 to 1 tsp chili powder and some extra for the potatoes
- 1 tsp smoked paprika
- pepper
- salt
- 1/2 tsp dried thyme
- 150 ml Mexican beer
- A few good pieces of wild Alaskan cod filets
- 4 tbsp mayonaise
- 4 tbsp Greek yoghurt
- few gherkins, chopped finely
- 2 tbsp of capers, chopped
- handful of chives, chopped
- splash of chipotle tabasco
Instructions
- Preheat the oven at 200 C. Put the potato wedges on a baking tray and spread them out. Sprinkle the oliveoil over the top and mix them well so each potato wedge has some oil on it. Sprinkle with pepper, salt and a bit of chili powder.
- Bake the potatos in the oven for about 40 minutes or until golden and crispy. Turn halfway through
- Make your batter in the meantime by mixing the flour and the salt in a large bowl. Add to this the spices (chili, paprika, garlic, thyme, pepper and salt) and the egg and the beer. Whisk to a smooth batter
- Heat oil in a large frying pan.
- Spread a little bit of flour on the cod filets and drag them through the batter. .
- Bake for 5-6 minutes on each side until golden and crispy
- Make your tartarsauce by mixing the mayonaise with the yogurt, gherkins, capers and the herbs. Add chipotle tabasco to taste.
- Category: Main