Fish & Chips with Remoulade

Name: Fish & Chips with Remoulade
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g Potatoes; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 1 Onion; 2 Gherkins (glass); 1 collar Chives; 1 Stalk parsley; 4 TABLESPOONS Salad Mayonnaise; 150 g Skimmed milk yoghurt; 7-10 Tbsp Pepper; 1-2 TEASPOONS medium hot mustard; 750 g Lengfish fillet; 1 TABLESPOON Lemon juice; 1-2 TABLESPOONS Flour; 7-10 Tbsp Lemon corners; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g Potatoes
3 TABLESPOONS Oil
7-10 Tbsp Salt
1 Onion
2 Gherkins (glass)
1 collar Chives
1 Stalk parsley
4 TABLESPOONS Salad Mayonnaise
150 g Skimmed milk yoghurt
7-10 Tbsp Pepper
1-2 TEASPOONS medium hot mustard
750 g Lengfish fillet
1 TABLESPOON Lemon juice
1-2 TABLESPOONS Flour
7-10 Tbsp Lemon corners
baking paper

Directions

1
Wash the potatoes, dab dry, cut into long slices. Place on a baking tray lined with baking paper. Sprinkle with 1 tablespoon of oil and salt. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes.
2
In the meantime, peel and finely dice the onion for the dip. Dice cucumbers finely as well. Wash the chives and cut into small rolls. Put 2 tablespoons aside for sprinkling. Wash and chop the parsley.
3
Mix mayonnaise, yoghurt and prepared ingredients. Season to taste with salt, pepper and mustard. Wash the fish and dab dry. Cut into strips of about 6 cm. Sprinkle with some lemon juice, season with salt.
4
Turn lightly in flour. Heat about 2 tablespoons of oil in a frying pan. Fry the fish for 2-3 minutes while turning. Arrange fish and potato pieces with tartar sauce in portions. Sprinkle with chives and add lemon wedges.