Clover Fish & Triple Cooked Chips
Fish & Triple Cooked Chips with a Clover Cream O'Naise Tartar Sauce
For the chips:
6 large all purpose potatoes, cut into chunky fries
Oil for deep-frying
For the fish:
2 cups self raising flour, extra for dusting
Salt and freshly ground black pepper to taste
1/2t ground turmeric
1t chilli flakes
1t smoked paprika
1 1/2 cups beer, of any type
2T clover cream o raise
4 small hake fillets
For the tartar sauce:
1 1/2 cups Clover Cream O'Naise
4-5 gherkins, finely diced
2T capers finely diced
2T apple cider vinegar
2T maple syrup
1/4t smoked extract
Bring a pot of salted water to the boil. Add the cut chips to the boiling water and simmer until just tender, remove and place on a tray before cooling completely in the fridge. Placing them in a single layer on a tray and not overlapping will ensure they evenly cool.
Heat the oil for deep frying to a medium-low heat. The oil should just sizzle around the chip when cooking. Add the chips in batches at a time, allow them to cook until a light crust forms around the chip. Remove the chips and cool in the fridge again.
Turn the heat up to high for the final fry. Add the chips and cook until golden and crisp before removing and placing on absorbent kitchen paper and seasoning with salt to taste.
For the fish:
Combine the flour, salt, turmeric and chilli with the paprika, beer and mayo. Mix well to form the batter. Dust the fish in a little flour before shaking off the excess and carefully dip into the batter coating well before placing in the hot oil for deep frying. Fry until the fish is golden and crisp on the outside, this should take about 4 minutes. When the fish is removed from the oil place it on absorbent kitchen paper and season with salt to taste.
For the tartar sauce simply combine all the ingredients and serve with the fish and chips