Beer Battered Fish and Chips with Tartare Sauce

Cooking Time
10

Portions
4

Ingredients

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• g haddock
• g potatoes, peeled Batter
• g Country Range Fish Batter Mix
• ml cold water
• ml beer
•   tbsp Country Range English Mustard
•   tbsp Country Range White Wine Vinegar Tartare Sauce
•   tsp Country Range Mayonnaise
•   tsp Country Range Gherkins, chopped
•   tsp Country Range Capers
•   tsp parsley, finely chopped
• g red onion, peeled and finely chopped

• 1

  Step 1

  For the fish, place all the batter ingredients into a bowl and mix until smooth.
• 2

  Step 2

  Cut the haddock into 190g pieces, coat in flour then dip in the batter mix. Deep fry at 180°C for 4-6 minutes.
• 3

  Step 3

  For the chips, cut the potatoes into chips and blanche twice at 140°C. When ready to serve, place into 190°C hot fat to crisp up and colour.
• 4

  Step 4

  For the tartare sauce, mix all the ingredients together.
• 5

  Step 5

  Serve with a wedge of lemon and Country Range Mushy Peas.

Ingredients

• 760 g haddock
• 900 g potatoes, peeled Batter
• 1 g Country Range Fish Batter Mix
• 1440 ml cold water
• 360 ml beer
• 2 tbsp Country Range English Mustard
• 4 tbsp Country Range White Wine Vinegar Tartare Sauce
• 4 tsp Country Range Mayonnaise
• 4 tsp Country Range Gherkins, chopped
• 4 tsp Country Range Capers
• 4 tsp parsley, finely chopped
• 1 g red onion, peeled and finely chopped