Panko crumbs make this fish and chips extra crunchy, and it's not Aussie fish and chips without tartare sauce. This tangy tartare recipe with cocktail onions is so moreish, you won't want to have it any other way!
Ingreadient:
- ¾ cup (225g) whole egg mayonnaise
- 1 ½ tbsp baby capers, coarsely chopped
- 1 ½ tbsp chopped dill
- ½ tsp salt
- 1 x 150g jar Rosella White Cocktail Onions
- 600g large potatoes, peeled and cut into thick chips
- 2 tbsp olive oil
- 2 tsp salt
- 800g skinless firm white fish fillets (see tips)
- ¾ cup (110g) plain flour
- 2 eggs, beaten
- 1 ¼ cup (125g) panko breadcrumbs
- Oil for shallow frying
Tangy cocktail onion tartare sauce
Crumbed fish and chips
Direction:
- Mix together mayonnaise, capers, dill and salt
- Drain cocktail onions, reserving 2 tbsp of the pickling brine. Coarsely chop ¾ cocktail onions and add to mayonnaise along with the reserved brine. Mix well. Cover and refrigerate
- Preheat oven to 220°C/200°C (fan-forced) and line 2 baking trays with baking paper
- Toss potatoes, oil and 1 tsp salt together and arrange onto trays in a single layer. Bake 25-30 minutes or until crisp and cooked through
- Meanwhile, trim fish into long strips. Combine flour and 1 tsp salt. Toss fish in flour, shaking off excess. Dip into egg and then panko crumbs
- Heat enough oil to come 2cm up the side of a large frying pan. Shallow fry fish for 2-3 minutes each side or until golden and crisp. Drain on paper towel
- Serve crispy fish with chips and cocktail onion sauce. Serve with remaining whole cocktail onions
Tangy cocktail onion tartare sauce
Crumbed fish and chips
