Deep fried fish in crispy breadcrumbs, chips and tartar sauce. Yum!
- 4 x 150g/7¼oz thick white fish fillets, such as haddock or whiting
- 2 free-range eggs
- 150g fried breadcrumbs
- sunflower oil, for deep frying
- 4 tbsp plain flour
- ½ tsp fine sea salt
- 200ml/7fl oz mayonnaise
- 3 tbsp capers, drained and chopped
- 3 tbsp gherkins, drained and chopped
- 1 small shallot, finely chopped
- squeeze of lemon juice
- 3 tbsp chopped fresh parsley
- flaked sea salt and freshly ground black pepper
- For the fish, heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 180C. or alternatively, use an electric deep-fat fryer heated to 180C.
- Sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the panko breadcrumbs onto a separate plate.
- Dredge the fish in flour, dusting off any excess, then dip them in the egg, then roll in the breadcrumbs until coated.
- When the oil has reached the right temperature, stir the batter well. Dip one floured fish fillet into the batter until thoroughly coated.
- Lift the fish out with a pair of tongs and gently lower into the hot oil. Watch out for splashes of the oil will be extremely hot.
- Repeat the process with a second fish fillet and cook with the first for 5-6 minutes (depending on the thickness of the fillets) or until golden-brown and crisp. It's important that the coating doesn't brown too quickly before the fish is cooked.
- Remove from the pan using a slotted spoon and transfer to a plate lined with kitchen paper to absorb any excess oil.
- Reheat the oil and cook the remaining two pieces of fish in exactly the same way. Serve with freshly cooked chips.
- Mix together all of the ingredients in a small bowl and serve straight away or store in the fridge until needed.