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Ingredients
US|METRIC
- 1 onion (finely chopped)
- 2 gherkins (drained and diced)
- 1 teaspoon capers (drained and chopped)
- 2 stalks parsley (finely chopped)
- 1/2 bunch chives (finely chopped)
- 2 anchovies (rinsed, drained and finely chopped)
- 200 grams mayonnaise
- lemon juice (splash, to taste)
- 2 cloves garlic (crushed)
- 100 grams mayonnaise
- 2 tablespoons yoghurt (plain)
- 1/2 teaspoon dijon mustard
- 200 grams yoghurt (plain)
- 2 lemons
- 2 tablespoons sugar
- 250 grams cherry tomatoes (halved)
- 2 romaine lettuce hearts (cut into strips)
- 1.5 liters oil (for deep-frying)
- 1 kilogram potatoes (floury, peeled and cut into chips)
- 800 grams cod fillet (cut into bite-size pieces)
- 6 tablespoons plain flour
- 2 medium eggs (beaten)
- 100 grams breadcrumbs
Directions
- For the remoulade, mix onion, cornichons, capers, herbs, anchovies and mayonnaise. Season to taste with salt, pepper and lemon juice.
- To make the garlic sauce, mix together the garlic, mayonnaise, yogurt and mustard. Season to taste with salt and pepper.
- To make the salad dressing, mix together the yogurt, lemon juice and sugar. Toss with tomatoes and lettuce.
- Heat the oil in a fryer to 300°F. 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 350°F 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.
- 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.
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