Fish Friday & McCain Slap Chips with Tartar Sauce

Serves 3-5
Prep: 10-15 min
Cook 15-20 min

Fish Friday & McCain Slap Chips with Tartar Sauce

Serves 3-5
Prep: 10-15 min
Cook 15-20 min

Ingredients

Tartare Sauce

½ C (125 ml) mayonnaise
2 Tbsp (30 ml) wholegrain mayonnaise
2 Tbsp (30 ml) baby capers, chopped
1 Tbsp (15 ml) fresh dill, chopped
1 Tbsp (15 ml) chives, chopped
5 baby gherkins, diced
zest and juice of 1 small lemon
sea salt and freshly ground pepper

Fish & Chips

600 g Sea Harvest Fish Friday
500 g McCain Slap Chips
2 L sunflower oil
malt vinegar

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Method

Tartare Sauce

Add all the ingredients for the tartar sauce to a bowl and mix to combine. Cover and pop in the fridge to chill.

Fish & Chips

Preheat the oven to 200 ºC.

Place the Fish Friday on a baking tray from frozen and bake until golden and crispy.

Heat the frying oil in a large pot over high heat, if you have a digital thermometer, the oil should reach 145 ºC.

Add the McCains Slap Chips and cook for 5 minutes.

Remove the chips from the oil and place into a bowl that has a lid. Season with salt, pepper and a good glug of malt vinegar. Close the lid and let the chips steam for 2 minutes before serving.

Serve Fish Friday with slap chips and tartar sauce on the side.

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How do I BAKE fish?

Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.