Tuesday, October 8, 2013


FishN'Chips with with orange and dill salad and green sauce.

1 X Large potato (Old Dutch)
1 X Cup of plain flour
1 X Egg
100ml Light beer
1 X Fillet of meaty white fish
1/2 Naval orange
2 X Dill pickled cucumbers
1 X Bunch of Dill
1 X Table spoon of capers
1 X Table spoon of sugar (optional)
1/4 Teaspoon spoon minced garlic
2X Table spoons of olive oil
1/2 Cup whole egg mayonnaise
Fresh thyme sprigs (garnish)
Canola oil for frying


Green dill sauce (credit to L.Rosenzweig for recipe)
In a food processor, blend pickles, dill (removed from stems), capers, sugar, garlic  and olive oil. Then pour mixture into mortar and pestle and mix for about 1 minute. This is optional. Spoon mixture into bowl and add the mayo. Leave in fridge for around 30mins plus.

Potato strips
Using a vegetable peeler, peel skin from potatoes and wash. The start peeling long slices of the potato. Fill bowl with cold water and let potato strips soak for around 30mins. Then, rinse again with water several times to remove excess starch. Pat dry with paper toweling. Now, in a large wok heat canola oil - about 6cm in depth. Once oil is hot (place bread crumb in oil - it will sizzle if oil is ready), place potatoes in oil and cook until the edges start to go dark brown and they seem crisp. Remove with slotted spoon onto paper toweling.

Slice fish into cubes (about 5cm long). For beer batter, mix flour and egg together with fork. Once combined, add beer. Stir until smooth. Then, place in fridge for 30mins. To cook, place fish cubes into batter and then into the hot oil. Cook until fish looks golden brown (about 3-5mins). Remove fish and place onto paper toweling. 
Orange salad
Roughly cut orange segments into 2cm x 2cm pieces. Combine dill (removed from stems) with orange and mix together.

Garnish with fresh thyme sprigs and lemon wedges.