Fish & Chips with Tartare Sauce


Type of dish : main dish
Level of difficulty : easy
Mood : excited

I felt so relief when weekend approaching. Finally we could go back to our house,  which means I got to cook again in my kitchen. It was fun staying at mom’s through this Ramadhan, but I miss my ktchen also…

Enough storytelling, recently I got hooked with this blog. I got lots of inspiration, especially on main dishes. I might bookmarked all of her recipes. They were easy, practical, less time consuming and had step-by-step photos also. Strongly suggest everyone to hop on her blog.

I won’t directly link to the specific recipe, because I did lots of modification here and there. The interesting part is : finally I could present Fish & Chips for the whole family.

250 gr fillet from freshwater fish (I used tilapia or ikan nila. You could always used snapper or dory, but two men in my house are allergic to seafood)
Salt & pepper to taste
For dipping :
50 ml cold soda (the original uses beer)
2 garlic, grated
1 tsp chopped fresh parsley
1 tsp lemon peel
1 tsp paprika powder
1 tbsp flour
1 tsp cornstarch (the original uses egg white)
For breading :
Breadcrumb / panko
For Tartare sauce :
3 tbsp REAL mayonaise (not vegan or that thing using boiled yolk)
1 tsp mustard (original/dijon)
1 tsp chopped fresh parsley
1 tsp chilli flakes
For Chips :
3 big size potato, skin off, cut into wedges
1 tbsp olive oil
1 tsp salt
1 tsp paprika powder

Fish :
Cut fillet into strips. Seasoned with salt & pepper. Set aside for 30 min.
Mix all dippping ingredients.
Dip fish strips one by one and coat with breadcrumb. Placed in a cookie tray. Stored in the freezer for 30 minutes.
Deep fried the fish until golden brown, drained on a kitchen towel.
Chips :
Soak potato wedges in cold water for 1 hour (you could do this in advanced). This way you could remove the starch on the surface, so you will end up with soft potato on the inside but crispy on the outside.
Drained well.
Mix olive oil, salt & paprika. Stir in the potato until well coated.
Heat oil in a deep fried pan. Fried until half cook. Drained on kitchen towel.
Turn the heat into high, deep fry again until nice & crispy.
Tartare Sauce :
Combine all ingredients. Keep it chill.

Serve Fish with Chips and Tartare Sauce.

For those of you who didn’t had issues on Halal food, you must use chopped capers/pickles on your sauce. It will make a lot difference. Since I couldn’t find the Halal capers in the store, I had to skip it.

Mas Fatih enjoyed it without the Tartare Sauce since he’s allergic to egg also. But he loves the Fish & Chips, and so did the rest of the family… 🙂

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