Fish And Chips With Two Dips

Name: Fish And Chips With Two Dips
Ingredients: None None For the remoulade:; 1 None onion, finely chopped; 2 None gherkins, drained and diced; 1 tsp capers, drained and chopped; 2 stalks parsley, finely chopped; 1/2 bunch chives, finely chopped; 2 None anchovies, rinsed, drained and finely chopped; 200 g mayonnaise; splash None lemon juice, to taste; None None For the garlic sauce:; 2 cloves garlic, crushed; 100 g mayonnaise; 2 tbsp plain yoghurt; 1/2 tsp Dijon mustard; None None For the salad:; 200 g plain yoghurt; juice of 2 None lemons; 2 tbsp sugar; 250 g cherry tomatoes, halved; 2 None Romaine lettuce hearts, cut into strips; 1.5 litres oil, for deep-frying; 1 kg floury potatoes, peeled and cut into chips; 800 g cod fillet, cut into bite-size pieces; 5-6 tbsp plain flour; 2 None medium eggs, beaten; 100 g breadcrumbs

26 ingredients

5 steps

Ingredients

None None For the remoulade:
1 None onion, finely chopped
2 None gherkins, drained and diced
1 tsp capers, drained and chopped
2 stalks parsley, finely chopped
1/2 bunch chives, finely chopped
2 None anchovies, rinsed, drained and finely chopped
200 g mayonnaise
splash None lemon juice, to taste
None None For the garlic sauce:
2 cloves garlic, crushed
100 g mayonnaise
2 tbsp plain yoghurt
1/2 tsp Dijon mustard
None None For the salad:
200 g plain yoghurt
juice of 2 None lemons
2 tbsp sugar
250 g cherry tomatoes, halved
2 None Romaine lettuce hearts, cut into strips
1.5 litres oil, for deep-frying
1 kg floury potatoes, peeled and cut into chips
800 g cod fillet, cut into bite-size pieces
5-6 tbsp plain flour
2 None medium eggs, beaten
100 g breadcrumbs

Directions

1

For the remoulade, mix onion, cornichons, capers, herbs, anchovies and mayonnaise. Season to taste with salt, pepper and lemon juice.
2

To make the garlic sauce, mix together the garlic, mayonnaise, yogurt and mustard. Season to taste with salt and pepper.
3

To make the salad dressing, mix together the yogurt, lemon juice and sugar. Toss with tomatoes and lettuce.
4

Heat the oil in a fryer to 300°F. Add the potatoes in batches and fry for 2-3 mins. Remove from the fryer with a slotted spoon, and drain on paper towels. Allow to cool. Raise the temperature of the oil to 350°F and fry the potatoes again for 4-5 mins until golden. Remove, drain on paper towels, season with salt and keep warm in a low oven.
5

Dip the fish first in the flour, then beaten egg, then breadcrumbs, pressing gently. Fry fish in batches for 4-5 mins until golden. Remove, drain on paper towels and keep warm in the oven. Serve the fish, chips, dips and salad immediately.