Name Fish and chips in a comic


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* 150 g (5 oz) skinned fillets of sole or plaice (lemon sole or flounder)
* 25 g (1 oz) flour
* salt and freshly ground black pepper
* cayenne pepper
* 1 egg, lightly beaten
* 125 g (4 1/2 oz) dried breadcrumbs
* sunflower oil for deep frying

Tartare sauce:
* 150 ml (5 fl oz) mayonnaise
* lemon juice to taste
* 1 tbsp chopped parsley
* 1 1/2 tbsp capers, chopped
* 2 tsp chopped gherkins
* 1 tbsp chopped chives

1. Cut the fish into strips and coat in flour seasoned with salt and pepper and cayenne pepper. Dip the coated fish into the egg and then coat the strips in the breadcrumbs and deep fry for 3 to 4 minutes in two batches.
2. To make the tartare sauce, simply mix together all the ingredients and serve with the fish and chips.

Serves: 3 portions

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