Fish \'n\' chips

Name: Fish \'n\' chips
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp little oil (e.g. from the spray bottle) + 2 tablespoons of oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small onion; 2 Gherkins (glass); 1/2 bunch Chives; 2 stem(s) Parsley; 5 TABLESPOONS light salad cream; 150 g Skimmed milk yoghurt; 1 TEASPOON medium hot mustard; 600 g Fish fillet (e.g. ling or saithe); 1 TABLESPOON Lemon juice; 2 TABLESPOONS Flour; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp little oil (e.g. from the spray bottle) + 2 tablespoons of oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small onion
2 Gherkins (glass)
1/2 bunch Chives
2 stem(s) Parsley
5 TABLESPOONS light salad cream
150 g Skimmed milk yoghurt
1 TEASPOON medium hot mustard
600 g Fish fillet (e.g. ling or saithe)
1 TABLESPOON Lemon juice
2 TABLESPOONS Flour
baking paper

Directions

1
Wash potatoes well, dab dry and cut into slices. Put them on a baking tray lined with baking paper. Sprinkle with a little oil. Season with salt and pepper. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 45-50 minutes.
2
Peel and finely chop the onion. Finely dice the cucumber. Wash herbs and shake dry. Cut chives into fine rolls, chop parsley. Mix everything with salad cream, yoghurt and mustard.
3
Season to taste with salt and pepper.
4
Wash the fish, dab dry and cut into bite-sized pieces. Sprinkle with lemon juice and season with salt. Turn the fish in flour.
5
Heat 2 tablespoons of oil in a coated frying pan. Fry the fish for 4-5 minutes while turning. Arrange fish and potato pieces in portions with tartar sauce.