- Prep Time: 20 minutes
- Cook Time: 4-5 minutes
Best Ever Fish & Chips w/ Tartare Sauce
Premium beer battered barramundi fillets, twice cooked chips and a restaurant quality tartare sauce adds up to the best 'Fish n' Chips'. With the tartare sauce made prior and refrigerated and your twice cooked chips ready for their second fry, you can turn this meal around in under 10 minutes. A quality 'Fish n' Chips' is a mainstay menu item for many pubs, clubs and bistros. This recipe will certainly put you ahead of the competitors in your area.
Ingredients
- 200 gm quality mayonnaise - tartare sauce
- 60 gm cornichons, finely chopped - tartare sauce
- 30gm baby capers in vinegar, drained, finely chopped - tartare sauce
- 2 anchovy fillets, finely chopped - tartare sauce
- 2 small golden shallots, finely chopped - tartare sauce
- 1½ tbsp finely chopped flat-leaf parsley - tartare sauce
- 1 tsp finely chopped dill - tartare sauce
- lemon juice - tartare sauce
- 1.2 kg sebago potatoes - twice cooked chips
- maldon sea salt - twice cooked chips
- Pacific West Salt Water Barramundi
Instructions
For tartare sauce
Combine ingredients in a bowl and season to taste with freshly ground black pepper and lemon juice. Refrigerate for 1 hour for flavours to develop.
For the twice cooked chips
1.2 kg sebago potatoes, peeled, cut into 1cm-thick chips, soaked overnight in cold water, then drained. In the deep fryer bring the sunflower oil to 130C. It's important to use a cooking thermometer and check the temperature regularly. Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not coloured. Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.) When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the fryer and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Tip into a serving dish and sprinkle with salt to serve.
For the salt water barramundi fillets
Deep fry 180C 5-6 minutes
For the best fish and chips we use Pacific West’s salt water barramundi fillets. Wild caught barramundi fillets hand cut in a golden beer batter.
Product code: 1874 / Portions size 75 gm Ave / Portions per carton: Approx 40 / Carton size: 3 kg
