Fish And Chips With Two Dips Recipe

Name: Fish And Chips With Two Dips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None For the remoulade:; 1 None onion, finely chopped; 2 None gherkins, drained and diced; 1 tsp capers, drained and chopped; 2 stalks parsley, finely chopped; 1/2 bunch chives, finely chopped; 2 None anchovies, rinsed, drained and finely chopped; 200 g mayonnaise; splash None lemon juice, to taste; None None For the garlic sauce:; 2 cloves garlic, crushed; 100 g mayonnaise; 2 tbsp plain yoghurt; 1/2 tsp Dijon mustard; None None For the salad:; 200 g plain yoghurt; juice of 2 None lemons; 2 tbsp sugar; 250 g cherry tomatoes, halved; 2 None Romaine lettuce hearts, cut into strips; 1.5 litres oil, for deep-frying; 1 kg floury potatoes, peeled and cut into chips; 800 g cod fillet, cut into bite-size pieces; 5-6 tbsp plain flour; 2 None medium eggs, beaten; 100 g breadcrumbs

Servings: persons

None None For the remoulade:
1 None onion, finely chopped
2 None gherkins, drained and diced
1 tsp capers, drained and chopped
2 stalks parsley, finely chopped
1/2 bunch chives, finely chopped
2 None anchovies, rinsed, drained and finely chopped
200 g mayonnaise
splash None lemon juice, to taste
None None For the garlic sauce:
2 cloves garlic, crushed
100 g mayonnaise
2 tbsp plain yoghurt
1/2 tsp Dijon mustard
None None For the salad:
200 g plain yoghurt
juice of 2 None lemons
2 tbsp sugar
250 g cherry tomatoes, halved
2 None Romaine lettuce hearts, cut into strips
1.5 litres oil, for deep-frying
1 kg floury potatoes, peeled and cut into chips
800 g cod fillet, cut into bite-size pieces
5-6 tbsp plain flour
2 None medium eggs, beaten
100 g breadcrumbs

1
For the remoulade, mix onion, cornichons, capers, herbs, anchovies and mayonnaise. Season to taste with salt, pepper and lemon juice.
2
To make the garlic sauce, mix together the garlic, mayonnaise, yogurt and mustard. Season to taste with salt and pepper.
3
To make the salad dressing, mix together the yogurt, lemon juice and sugar. Toss with tomatoes and lettuce.
4
Heat the oil in a fryer to 300u00b0F. Add the potatoes in batches and fry for 2-3 mins. Remove from the fryer with a slotted spoon, and drain on paper towels. Allow to cool. Raise the temperature of the oil to 350u00b0F and fry the potatoes again for 4-5 mins until golden. Remove, drain on paper towels, season with salt and keep warm in a low oven.
5
Dip the fish first in the flour, then beaten egg, then breadcrumbs, pressing gently. Fry fish in batches for 4-5 mins until golden. Remove, drain on paper towels and keep warm in the oven. Serve the fish, chips, dips and salad immediately.

4721

kcal

Calories

439

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: None None For the remoulade:, 1 None onion, finely chopped, 2 None gherkins, drained and diced, 1 tsp capers, drained and chopped, and more.

Yes, Fish And Chips With Two Dips falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish And Chips With Two Dips

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