I love fish and chips. Sadly, where I live, I can’t find them, so I decided that I should try to do them myself. I dare say it was a really success, delicious! For those who don’t eat so much fish, see it as a way to eat some!
We will first prepare the sauce that I improvised to go with the dish. It will have more time to marinate and will be better.
Mayonnaise (homemade recipe here)
2 garlic cloves
Some vinegar (or lemon juice)
Salt and pepper
Mix the crème and the mayonnaise (I didn’t note the exact quantity, but the proportions are the following: 1/3 crème 2/3 mayonnaise). Chop the shallot and the garlic and add them. Add some vinegar or lemon juice (to have a good consistency). Add tarragon, salt and pepper.
Now that the sauce can rest, let’s talk seriously
480g cod fillet
Salt and pepper
Oil to fry (count half a litre to be sure to have enough)
For the fritter batter
Pell the potatoes, cut them in the shape of French fries. Wash and dry them with a cloth to get rid of the starch. Cut the fish in bites (depending on the size of fritters you want) and make sure you get rid of the fishbone.
Prepare the batter: bring together the 3 ingredients and stir to have a liquid and homogeny consistency. Add salt and pepper.
Heat up oil in a sauté pan. Place the fish bites in the batter, then put them in the oil. Fry for about 2 min (judge by the colour of the fritter). Then drain on absorbing paper. Fry the potatoes the same way (they will take more time, between 5 and 10 min). Serve with the sauce and lemon.
A small advice: during the frying process, make sure you wear leaves, even if it is warm in the kitchen, there will be less risk for you to suffer from oil projections.