Prep time
20 mins
Cooking Time
30 mins
Serves
4
Ingredients
- 4 MSC certified plaice fillets without skin, sliced into 2 or 3 segments
- 4 sweet potatoes- oil, salt and pepper to taste
- Vegetable oil- for deep frying
For the batter:
- 170g plain flour
- 1 egg
- 2 tablespoons oil
- 250ml cold beer
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
For the remoulade:
- 2 large egg yolks
- 1 teaspoon mustard
- 1 clove garlic- crushed
- 1 teaspoon salt
- 250ml oil
- 1 teaspoon lemon juice
- 2 tablespoons capers, roughly chopped
- 2 tablespoons parsley, roughly chopped
Method
- Preheat the oven to 200C.
- Slice the sweet potatoes into chips.
- Spread them thinly on a baking tray (or two trays) and drizzle with oil, salt and pepper- mix so that the chips are lightly covered with oil.
- Bake for 20-25 minutes.
- In a small bowl in a food processor add egg yolks, mustard, garlic, and salt, and mix for 30 seconds until well combined.
- With the blade running, add the oil in very slowly in a thin drizzle, (if you add the oil too quickly the mixture will split).
- Once all the oil is incorporated, add the lemon juice and mix again for 30 seconds.
- Stir in the capers and parsley, then chill in the fridge until needed.
- Heat the oil for deep frying to 180C.
- In a large mixing bowl add the flour, egg, oil, beer, salt and pepper to form the batter - whisk until mixed.
- Drop fish the pieces into the bowl of batter and fully coat, before slowly dropping the fish pieces into the oil, and cook for 3-4 minutes until golden brown.
- Remove the fish pieces and drain on paper towels.
- When all of the fish is cooked, serve with the chips and remoulade.