Ms. KOMAL ,an aspiring student in her FPP, is remarkably dedicated and diligent. She stands out as an exceptional talent in the field of culinary arts and Indian institute of Hotel management and culinary arts nominating her as a chef of the day.
INGREDIENTS:
For Fish marination:
- 6 nos Fish fillets (Cod or Haddock)
- 15 gms Salt
- 10 gms Black pepper crushed
- 20 ml Lemon juice
For batter:
- 150 ml Beer
- 200 gms Refined flour
- 10 gms Salt
- 5 gms Black pepper crushed
For Chips:
- 200 gms Potatoes
- 10 gms Salt
- 2 lit Oil
For Tartare sauce:
- 200 ml Mayonnaise
- 20 gms Gherkins
- 20 gms Capers
- 10 gms Dijon Mustard
- 12 gms Parsley
- 5 ml Lemon juice
- 3 gms Salt
- 5 gms Black pepper
Method :
- Clean and wash fish and pat dry it.
- In a bowl, whisk together flour, beer, salt, and pepper to create a smooth batter. Keep the batter aside for 30 mins.
- Marinate the fish with salt, pepper, lemon juice.
- Dip each fish fillet into the batter, ensuring it’s fully coated.
- For Chips, wash and peel the potatoes and cut them into baton strips.
- Rinse the potato strips in cold water and pat them dry.
- Fry them in hot oil until golden brown. Season with salt.
- For making the fried fish, heat vegetable oil in a pan for frying.
- Dip each fillet in the batter, and lift it up so that it is evenly coated.
- Put the fish in hot oil and fry till it is golden and crispy, it will take around 7-10 mins. Place on paper towels to absorb excess oil.
- Tartare Sauce: In a bowl, mix together mayonnaise, chopped capers, chopped gherkins, Dijon mustard, chopped parsley, salt, pepper, and lemon juice. Adjust seasoning to taste. Mix well.
- Serve the fish and chips hot with a side of tartare sauce.