Fish & Chips with Saucy Tart
Cherie Metcalfe
12 Days of Christmas
There’s nothing more kiwi than Fish and Chips on Christmas Eve. Why not have a go at a homemade version. Crispy golden fish, shoestring fries and a white bread and butter salad served with lashings of our tangy Saucy Tart tartare sauce.
Alternative
If you’re not a fan of Fish and Chips, use our Saucy Tart sauce as a dressing for your potato salad on Christmas Day
Ingredients
- 4 fillets of fresh white fish (Snapper, Tarakihi, Blue nose, John dory etc)
- Shoestring fries (ah Mccain, you’ve done it again)
- Black Gold salt seasoning
- Oil for frying fish
Beer Batter
- 1 cup of flour
- 2 tsp baking powder
- 2 tsp cornflour
- 330ml bottle beer - cold
- 2 tsp Man Grind
- Additional flour for dusting fish
To serve
- Saucy Tart tartare sauce
- Fresh white bread
- Butter
- Lemon wedges
Directions
Whisk together your batter ingredients and pop them aside to rest for 20 minutes.
Trim the fish fillets into goujons (fingers); one fish fillet usually goes nicely into three goujons.
Cook your fries with your preferred cooking method, such as the oven or air fryer.
To cook the fish, heat a pan of oil, about 5cm deep, over medium-high heat. You are looking for an oil temperature of 180°C.
Lightly dust the goujons with flour and dip each piece of fish into the batter. Hold the fish so you can allow any excess batter to drip off into the bowl.
Gently place the fish into the hot oil and fry for 2-3 minutes each side, or until the fish is golden and crisp. Place on a paper towel once cooked.
To serve, season the fish and chips with Black Gold, butter the bread, and serve alongside the fish and chips with Saucy Tart sauce.
