Crumbed Fish and Chips with Tangy Tartare Sauce

Ingredients

Scaled for your household (4 portions) · original serves 4

• Whole egg mayonnaise225 g
• Capers1½ AU tbsp
  coarsely chopped
• Dill1½ AU tbsp
• Salt2½ tsp
  Original recipe breakdown · used in multiple steps

  • ½ tsp salt
  • 2 tsp salt
• Cocktail onions150 g
• Potatoes600 g
  peeled and cut into thick chips
• Olive oil2 AU tbsp
• White fish fillets800 g
• Plain flour110 g
• Eggs2
  beaten
• Panko breadcrumbs125 g
• Vegetable oilto taste

Method

1. 1

   Combine mayonnaise, capers, dill and the first ½ teaspoon salt. Drain cocktail onions, keeping 2 tablespoons brine. Chop three-quarters of the onions, stir into the mayonnaise with the brine and refrigerate.

2. 2

   Preheat to 220°C, or 200°C fan forced, and line two trays. Toss potato chips with olive oil and 1 teaspoon salt; roast for 25–30 minutes until crisp.

3. 3

   Cut fish into strips. Coat in flour mixed with the remaining teaspoon salt, then beaten egg, then panko. Heat a roughly 2 cm depth of frying oil and shallow-fry for 2–3 minutes per side until golden and cooked through. Drain on paper towel and serve with chips, tartare and remaining onions.