Name: Old-fashioned fish and chips
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1.5 kilogram potatoes; vegetable oil, for deep-frying; 8 (960g) white fish fillets; Batter; 1/4 cup (35g) plain flour; 1/4 cup (35g) self-raising flour; 1/3 cup (80ml) warm water; 1 egg, separated; 1/3 tablespoon vegetable oil; Tartare sauce; 2 tablespoon mayonnaise; 1 tablespoon buttermilk; 1 shallot (25g), chopped finely; 1 tablespoon cornichons, finely chopped; 2 teaspoon drained capers, rinsed, chopped finely; 2 teaspoon fresh flat-leaf parsley, finely chopped; 2 teaspoon lemon juice

Old-fashioned fish and chips

Home made fish and chips is a good healthy alternative to eating greasy ones, and it tastes just as good if not better.

Ingredients

1.5 kilogram potatoes

vegetable oil, for deep-frying

8 (960g) white fish fillets

Batter

1/4 cup (35g) plain flour

1/4 cup (35g) self-raising flour

1/3 cup (80ml) warm water

1 egg, separated

1/3 tablespoon vegetable oil

Tartare sauce

2 tablespoon mayonnaise

1 tablespoon buttermilk

1 shallot (25g), chopped finely

1 tablespoon cornichons, finely chopped

2 teaspoon drained capers, rinsed, chopped finely

2 teaspoon fresh flat-leaf parsley, finely chopped

2 teaspoon lemon juice

Method

1.Make batter. Sift flours into medium bowl. Gradually whisk in water, egg yolk and oil until smooth. Cover, stand 30 minutes. Beat egg white in small bowl with electric mixer until soft peaks form. Fold egg white into batter, in two batches.

2.Cut potatoes lengthways into 1cm chips, stand in large bowl of cold water 30 minutes.

3.Meanwhile, make tartare sauce. Combine ingredients in small bowl.

4.Drain chips, pat dry. Heat oil in large deep saucepan; cook chips, in three batches, about 4 minutes or until soft but not browned. Drain.

5.Reheat oil; cook chips, in three batches, until crisp and golden brown, drain. Dip fish in batter; cook, in batches, until brown. Drain.

6.Serve fish with chips and tartare sauce.

We used flathead fillets for this recipe. Serve with a green salad and lemon wedges, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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