Breville BDF600XL manual Fish and chips, Tartar sauce

RECIPES

Fish and chips

Oil for deep frying

1 ¼ cups plain flour Pinch salt

2 eggs, separated 8.5oz (250ml) beer 1 tablespoon oil

4 boneless fish fillets (5oz/150g each)

4 potatoes, peeled and cut in ½3 inch (1cm) thick strips

Lemon wedges

1.To prepare batter, sift flour and salt into a bowl. Make a well in the center. Add egg yolks, beer and oil. Beat until smooth then stand for 30 minutes. Beat egg whites until soft peaks form, fold through batter.

2.Fill deep fryer with oil to the 'MAX' level and set the temperature to 355°F. Preheat an oven to 300°F to keep fish warm when cooked.

3.Coat the fish in batter allowing excess batter to drain off.

4.Deep fry fish in two batches until cooked and golden, approximately 3-4 minutes allowing oil to reheat between each batch. Drain and keep warm.

5.Increase deep fryer temperature to 375°F. When heated, place the frying basket in the 'Frying' position and deep fry the fries in two batches until golden, approximately 12-15 minutes allowing the oil to recover to the correct temperature between each batch. Place basket in 'Load or Drain' position, and allow excess oil to drain from food.

Serving suggestion: Serve fish and chips with lemon wedges and Tartar sauce.

NOTE:

When cooking foods coated with batter, lower the frying basket into the hot oil then carefully add coated food directly into the oil using metal tongs.

Placing coated food directly into the frying basket can cause some of the batter to adhere to the frying basket.

TIP:

If fish fillets have skin on, remove the skin otherwise the fish curls up while frying.

Tartar sauce

½cup mayonnaise ¼ cup sour cream

2 tablespoons chopped capers

2 tablespoons chopped gherkin

1 tablespoon chopped parsley Salt and pepper to taste

1.Combine mayonnaise, sour cream, capers and gherkin.

Season to taste. Serve as an accompaniment to Fish and Chips.

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BDF600XL_IB_H10.indd 25 6/05/10 11:20 AM