Fish Chips With Coconut Batter And Tartare Sauce Recipes

FISH & CHIPS WITH COCONUT BATTER AND TARTARE SAUCE

Steps:

• Cut the fish into four equal-sized pieces. Season and dust with 2 tsp of the flour. In a medium bowl, whisk the remaining flour, egg, coconut milk and baking powder with some salt until you have a smooth, thick batter. Add a little more coconut milk if your mixture is particularly stiff.
• In a small bowl, mix together the tartare sauce ingredients and set aside.
• Pour vegetable oil into a large wok to a depth of 2cm and heat - it's hot enough when a small piece of bread browns in 20 secs. Fry the fish in batches, dipping each piece into the batter, then gently lowering into the oil. Fry for 2-3 mins until golden, turning once. Drain on kitchen paper, then put in a low oven to keep warm while you fry the rest.
• Serve the fish with the chips, peas, tartare and lemon wedges.

FISH AND CHIPS WITH TARTAR SAUCE

Steps:

• In a bowl add flour, cornstarch, garlic powder, onion powder, black pepper, sea salt, baking soda, and water. Stir to combine.
• Heat the frying pan used for frying potatoes on medium heat.
• Coat the fish with the batter then fry until golden brown.
• Store on a cooling rack.
• Prepare a frying pan with oil. Turn on the stove on medium heat.
• Fry the potatoes until they are a little bit golden brown. Don't crowd the pan, fry the potatoes in several batches.
• Store on a cooling rack and sprinkle with sea salt.
• Cut the dill pickle into small dice.
• In a small bowl add mayonnaise, dill pickle, sugar, lemon juice, salt and black pepper. Stir to combine.
• Serve the fish and chips on plates and tartar sauce on a small serving bowls. Enjoy!