BBQ
RECIPES
FISH
AND CHIPS RECIPE
4
fish fillets
Cornflour
2
cups sell-raising flour
Salt,
pepper
I
1/4 cups water, (approx.)
Oil
for deep frying
Skin
the fillets and remove as many bones as possible.
Lightly
coat the fillets in cornflour.
Sift
the flour, salt and pepper into small bowl, add water gradually and beating
well until smooth and a good pouring- batter consistency.
Dip
the fish into batter to coat, deep-fry in hot oil for 1 minute.
Remove,
drain and allow the oil to reheat, then refry until golden brown and cooked
through.
Drain
on absorbent paper before serving.
Serve
with chips and Tartare Sauce.
Serves
4.
TARTARE
SAUCE
¾
cup mayonnaise
2
tablespoons capers
2
tablespoons chopped gherkins
1
teaspoon chopped chives
1
Tablespoon chopped parsley
Salt,
pepper
In
small bowl combine the mayonnaise, finely-chopped capers, gherkins, chives,
parsley.
Season
with salt and pepper and mix well.
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