Catler DF 4010 - Manual (Page 24)

R7
MAIN MEALS
MAIN MEALS
FISH AND CHIPS
1 1⁄4 cup plain fl our
pinch salt
2 eggs, separated
250 ml beer
1 tbs oil
3 litres oil for deep frying
4 boneless fi sh fi llets (150 g each)
4 potatoes, peeled and cut in 1cm
cubed chips
lemon wedges
1. To prepare batter, sift fl our and salt into
a bowl. Make a well in the centre. 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 3 litres of oil and
preheat to 180 °C. Preheat an oven to
150 °C to keep fi sh warm when cooked.
3. Coat the fi sh in batter allowing excess
batter to drain off .
4. Deep fry fi sh in two batches until cooked
and golden (approx. 3–4 minutes)
allowing oil to reheat between each
batch. Drain and keep warm.
5. Increase deep fryer temperature to
190 °C. When heated, deep fry chips in
two barches until golden (approx. 12–15
minutes) allowing oil to reheat between
each batch. Drain.
Serve fi sh and chips with lemon wedges and
Tartare sauce.
When the basket is in the lowered position
always use tongs made from high-temperature
resistant material suitable for frying and gently
lower the battered food into the oil.
Tip: If fi sh fi llets have skin on, remove the skin
otherwise the fi sh curls up while frying.
TARTARE SAUCE
1⁄2 cup mayonnaise
1⁄4 cup sour cream
2 tbs chopped capers
2 tbs chopped gherkins
1 tbs chopped parsley
salt and pepper
1. Combine mayonnaise, sour cream, capers
and gherkins. Season to taste.
Serve as and accopaniment to Fish and Chips.
4
NOTE