Fish and Chips
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Fish and Chips

I'm always a big fan of homemade fast/junk/street food. This version of the traditional English fish and chips is really close to its original recipe, twisted with healthy chips and a light tartare sauce.

Juliette B

Ingredients

  1. 4 Red mullet fillets
  2. Beer
  3. Cornstarch
  4. All purpose flour
  5. Chili powder
  6. 1 Lemon ,
  7. 2 Potatoes ,
  8. 2 Carrots ,
  9. 200 g Green peas ,
  10. Mint Cilantro ,
  11. half Onion ,
  12. Mayo
  13. Capers
  14. , 1 clove Garlic
  15. Persley
  16. 1 Egg ,

Method

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    Prepare your tempura batter: mix the flour, cornstarch, with chili powder and the zest of a lemon. Add the egg, pour the beer and whisk until you get a smooth paste. Add salt and pepper. Pour your fillets in the tempura mix and pan-fry them in vegetable oil. Add a bit of lemon juice before serving.

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    Peel and cut your veggies into wedges. Mix with chili powder and cumin, chopped parsley and coriander, salt and pepper and olive oil. Place in the oven for 30 minutes a 220 °C.

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    For your tartare sauce: mix the mayo with chopped parsley, garlic, 1 teaspoon of diced onion, the juice of half a lemon and chopped capers.

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    For your mint mashed peas: heat the green peas with a nub of butter and half an onion, diced. Add the mint at the end, season with salt and pepper and mash everything with a fork.

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