Fish and chips with two different dips and salad
very easy
105 mins
105 mins
Ingredients
- 7-10 Tbsp Ingredients for 4 people:
- 7-10 Tbsp For the tartar sauce:
- 1 Onion
- 2 Cornichons
- 1 TEASPOON Capers
- 2 stem(s) curly parsley
- 1/2 bunch Chives
- 2 Anchovies
- 200 g Mayonnaise
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp a few squirts of lemon juice
- 7-10 Tbsp For the garlic sauce:
- 2 Garlic cloves
- 100 g Mayonnaise
- 2 TABLESPOONS Yoghurt
- 1/2 TEASPOON Dijon mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp For the salad:
- 200 g Yoghurt
- 7-10 Tbsp Juice of 2 lemons
- 7-10 Tbsp Sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 g cherry tomatoes
- 2 Romaine lettuce hearts
- 7-10 Tbsp For the fish and chips:
- 1 kg Potatoes
- 1 1/2 l oil for frying
- 7-10 Tbsp Salt
- 800 g Cod fillet
- 5-6 Tbsp Flour
- 2 Eggs
- 100 g Breadcrumbs
Directions
- 1
For the tartar sauce, peel and finely dice the onion. Finely dice the gherkins. Chop capers finely. Wash herbs, shake dry and chop finely. Rinse anchovies cold, drain and chop very finely. Mix onion, capers, gherkins, herbs, anchovies and mayonnaise. Season with salt, pepper and lemon juice
- 2
For the garlic sauce peel the garlic and crush it finely. Mix with mayonnaise, yoghurt and mustard. Season to taste with salt and pepper
- 3
For the salad dressing, mix yoghurt, lemon juice and 2 tablespoons of sugar. Season to taste with salt, pepper and sugar. Wash and halve the tomatoes. Clean, wash, spin dry and cut the lettuce into strips. Mix tomatoes, lettuce and yoghurt dressing
- 4
For the chips, peel the potatoes and cut them into thin slices. Heat the frying oil in a wide pot or deep fryer to approx. 150 °C. Pre-fry the potatoes darcain in portions for 2-3 minutes. Lift out with a skimmer and drain on kitchen paper. Let cool off. Heat frying oil to approx. 180 °C. Fry the potatoes in it again in portions for 4-5 minutes until golden brown. Lift out and let drain on kitchen paper. Place in a bowl, sprinkle with salt and toss. Keep warm in a hot oven (approx. 50 °C)
- 5
For the fish, rinse the cod in cold water, dab dry and cut into bite-sized pieces. Season with salt. First turn in flour, then pull through the whisked eggs and finally turn in the breadcrumbs. Press the breadcrumbs lightly. Heat the frying oil to approx. 180 °C again. Fry the fish pieces for 4-5 minutes in portions until golden brown. Lift them out and let them drip off on kitchen paper. If necessary, keep the finished fish pieces warm in the oven. Arrange fish and chips with dips and salad and serve immediately
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