Ingredients:
- 1kg
Crinkle Cut Chips
- 1 tbsp
garlic and herb seasoning
- 1
cup mayonnaise
- 2
sweet gherkins, chopped
- 250 gr
peas
- 1 tbsp
lemon juice
- 1
clove garlic, crushed
- 1
knob butter
- 2 tbsp
natural yoghurt
- 2
eggs, lightly beaten with 1 tbsp water
- 100g
corn chips, crushed
- Oil
for frying
- 500g
fish fillets cut into 3cn wide strips
- 1
lemon, cut into wedges
Method:
- Preheat oven and baking tray to 220°C.
- Place chips in a single layer on a pre-heated tray. Sprinkle with garlic and herb seasoning. Bake for 15-18 minutes or until golden and crispy, turning over once during baking.
- Mix together mayonnaise, gherkins and lemon juice, chill until ready to serve, chill until ready to serve.
- Place peas, garlic and butter in a dish, microwave for 5 minutes stirring half way through. Add yoghurt and mash peas. Season with salt and pepper to taste.
- Pour beaten eggs onto a plate, wide enough for the fish.
- Pour corn chip crumbs onto another plate.
- Dip fish into egg mixture, press into crumb mixture than straight into a hot frying pan. Fry on each side for 3 minutes or until golden crisp.
- Serve fish with chips, mushy peas and a dollop of tartare sauce.
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