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
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
1. Preheat the oven to 200C.
2. Slice the sweet potatoes into chips.
3. 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.
4. Bake for 20-25 minutes.
5. In a small bowl in a food processor add egg yolks, mustard, garlic, and salt, and mix for 30 seconds until well combined.
6. 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).
7. Once all the oil is incorporated, add the lemon juice and mix again for 30 seconds.
8. Stir in the capers and parsley, then chill in the fridge until needed.
9. Heat the oil for deep frying to 180C.
10. In a large mixing bowl add the flour, egg, oil, beer, salt and pepper to form the batter - whisk until mixed.
11. 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.
12. Remove the fish pieces and drain on paper towels.
13. When all of the fish is cooked, serve with the chips and remoulade.
2. Slice the sweet potatoes into chips.
3. 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.
4. Bake for 20-25 minutes.
5. In a small bowl in a food processor add egg yolks, mustard, garlic, and salt, and mix for 30 seconds until well combined.
6. 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).
7. Once all the oil is incorporated, add the lemon juice and mix again for 30 seconds.
8. Stir in the capers and parsley, then chill in the fridge until needed.
9. Heat the oil for deep frying to 180C.
10. In a large mixing bowl add the flour, egg, oil, beer, salt and pepper to form the batter - whisk until mixed.
11. 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.
12. Remove the fish pieces and drain on paper towels.
13. When all of the fish is cooked, serve with the chips and remoulade.
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