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

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.