Food & Drink

Wednesday 30 July 2014

Fit for the 'desert island list' - Fish and chips with tartare sauce

Annie Bell

Published 06/01/2014|18:52

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Here we have homemade fish fingers, lightly coated in ground almonds in lieu of breadcrumbs, and oven-roasted chips that rely on celeriac rather than potato.

Here we have homemade fish fingers, lightly coated in ground almonds in lieu of breadcrumbs, and oven-roasted chips that rely on celeriac rather than potato. You could get out the ketchup, but my own weakness is for tartare sauce.

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This one's on my desert island list -- just think of all those freshly caught fish cooked over an open fire -- all you need for perfection is some mayonnaise laced with capers and gherkins.

Serves 4

YOU WILL NEED

For the fish fingers:

100g ground almonds

1 ? teaspoons sea salt

1/3 teaspoon cayenne pepper

1-2 medium eggs, beaten

400g skinned white fish fillets, 1-2cm thick, cut into fingers, 2-3 cm wide and 5-7cm long

Extra virgin olive oil

Lemon wedges, to serve

For the celeriac chips

1.2kg celeriac, skin cut off

Finely grated zest of 1 lemon (optional)

1 tbsp lemon juice

2 tbsps extra virgin olive oil

30g unsalted butter

Sea salt, black pepper

For the tartare sauce

1 level tsp grainy mustard

1 level tsp finely chopped gherkins

1 level tbsp finely chopped capers

1 heaped tbsp finely chopped flat-leaf parsley

150g mayonnaise

METHOD

Combine the ground almonds, salt and cayenne pepper in a shallow bowl and put the egg in a second shallow bowl.

Dip the fish fingers first into the egg and then into the ground almond mixture and set aside on a plate.

Heat a couple of tablespoons of oil in a large, non-stick frying pan over a medium heat and fry the coated fish fingers in batches for about 2 minutes on the first side until golden, and for 1-2 minutes on the second side, scraping out any burnt crumbs between batches and replenishing the oil as necessary.

Drain on a double thickness of kitchen paper, and serve with lemon wedges. You can also accompany them with chips and a teaspoon of tartare sauce, in which case a bowl of lettuce provides light relief.

Carbohydrate 1.5g Protein 22.3g

With celeriac chips

Preheat the oven to 200 C fan/220 C electric/gas 7. Slice the celeriac 1cm thick, then cut the slices into evenly sized chips -- halve them if long.

Arrange these in a large roasting dish (about 25 x 38cm) with the lemon zest if you like a particularly lemony flavour.

Drizzle over the olive oil and the lemon juice and give the vegetables a stir. Dot with the butter, season and roast for 50-60 minutes, stirring the chips every 20 minutes by loosening them with a spatula.

Carbohydrate 8.7g Protein 26g

With tartare sauce

I think pretty much everything tastes great with tartare sauce.

Stir all the ingredients together in a bowl, cover and chill until required.

Carbohydrate 9g Protein 26.2g

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