Fish and Chips

This fish and chips so popular in here. Sometimes people eat them as a snack even as a quick dinner. I got this recipe from Damian Heads (Super Food Ideas magazine). He is a celebrity chefs. Here is the recipe. You can add tartare sauce as a dip instead of tomato sauce.

Fish and Chips with tartare sauce
serves 4

2 cups plain flour
11/4 cups chilled water
2 eggwhites
4 large desiree potatoes, peeled, cut into thick chips
vegetable oil, for deep-frying
1 kg flathead fillets, skin on
lime wedges, to serve

Tartare Sauce
2 egg yolks
1 lemon, juiced
3/4 cup olive oli
4 pieces gherkins (pickle cucumber)
1/4 cup flat-leaf parsley. chopped

Method

1. Make tartare sauce: Combine egg yolks and 1 tablespoon lemon juice in a food processor. Process for 30 seconds. With tha motor running, slowly add oil in a thin steady stream. Process until thickened. Transfer to a bowl. Stir in gherkin, parsley and salt and pepper. Cover and refrigerate until ready to serve.
2. Sift 1 1/2 cups flour into a bowl. Make a well in the centre. Add chilled water. Using a ballon whisk, slowlystir until the consistency of pouring cream, adding more water if necessary. Beat egg whites until soft peaks form. Fold into batter.
3.Preheat oven to 150 degrees celcius. Place a large wire rack over a baking tray. Place potato, no more than 2 layers deep, in a shallow , microwave-safe dish. Add 1/4 cup water.
Cover loosely with plastic wrap. Microwave on high (100%) for 3 minutes or until just tender. Drain. Half-fill a large sauce pan/wok with oil. Heat over medium -high heat until hot. Cook potato, in batches, for 4-5 minutes or until golden and crisp.
4. Place remaining flour onthe plate. Coat both sides of fish fillets in flour, shaking off excess. Dip into batter to coat, allowing excess batter to drain. Cook fish, in batches, for 2-3 minutes or until batter is golden and crisp. Transfer to rack. Keep warm in oven until ready to serve.
5. Place fish and chips on plates. Season with salt. Serve with tartare sauce and lime/lemon.