Fish and chips with two different dips and salad

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the tartar sauce, peel and finely dice the onion. Finely dice the gherkins. Chop capers finely. Wash the herbs, shake dry and chop finely. Rinse anchovies cold, drain and chop very finely.

2. 2

   Mix onion, capers, gherkins, herbs, anchovies and 200g mayonnaise. Season with salt, pepper and lemon juice.

3. 3

   For the garlic sauce, peel the garlic and crush it finely. Mix with 100 g mayonnaise, 2 tablespoons yoghurt and mustard. Season to taste with salt and pepper.

4. 4

   For the salad dressing, mix 200 g 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 salad into strips.

5. 5

   Mix tomatoes, salad and yoghurt dressing.

6. 6

   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. Fry the potatoes in it for 2-3 minutes in portions.

7. 7

   Lift out with a skimmer and let it drip off on kitchen paper. Leave to cool. 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.

8. 8

   Place in a bowl, sprinkle with salt and toss. Keep warm in a hot oven (approx. 50 °C).

9. 9

   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.

10. 10

    Press the breading 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.

11. 11

    Arrange fish and chips with dips and salad and serve immediately.