Fish & Chips with spicy dips

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
4 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 small onion
  • 2 small gherkins (glass)
  • 8-10 Tbsp Tomato Ketchup
  • 3 TABLESPOONS Apricot Jam
  • 7-10 Tbsp Tabasco, salt, pepper
  • 1 Garlic clove
  • 100 g light salad cream
  • 1/2 bunch Chives
  • 1 (750 g) Bag of Golden Chips
  • 600 g Saithe fillet
  • 2 TABLESPOONS Lemon juice
  • 3 TABLESPOONS oil, 2 eggs, 3 tablespoons flour

Directions

  1. 1

    Preheat oven to 225 °C (circulating air: 200 °C/ gas: level 4). Peel onion. Finely dice the onion and cucumber

  2. 2

    Mix with ketchup and jam. Season to taste with some Tabasco

  3. 3

    Peel the garlic and press it through a press directly onto the salad cream. Season with salt and pepper. Wash the chives and cut into small rolls. Stir under the dip

  4. 4

    Spread the chips on a baking tray and bake in the oven for 12-14 minutes. In the meantime, wash the fish, pat dry and cut into pieces. Sprinkle with lemon juice and season

  5. 5

    Heat the oil. Whisk eggs. Turn fish first in flour, then in egg, immediately fry in oil for 2-3 minutes on each side. Arrange fish & chips. Add the dips

Nutrition Facts

KCAL
690 kcal
CARBS
86 g
FATS
20 g
PROTEINS
28 g

Categories & Tags

MiscellaneousSnacks/PartyFish