What do they eat on Fridays at the nuclear power plant?
*Pause for applause…3…2…1*
Fish and chips – the quintessential British seaside meal. Delicious fish fillets kept moist and flavourful thanks to its crispy batter coating alongside chunky chips, mushy peas and doused in salt and vinegar. Beer batter is often the go-to, but this may not always be appropriate, so for this recipe I thought I’d do something a little different and imbue the batter with a tiny bit more flavour thanks to some tangy ginger ale.
And, of course, tartar sauce to go along with it. Tartar is beautifully tangy, and so easy to make at home there’s no real excuse for not trying. The advantage, of course, is that you can make the texture fit your preferences – I like quite a chunky tartar, but if you’re so inclined you could, of course, go for something a bit smoother with smaller chunks.
- White fish fillets – I used plaice, but cod and haddock are also great favourites.
- White flour
- Bicarbonate of soda
- Pinch of salt
- Ginger Ale
- Sunflower oil
For the Sauce
- 4-5 Tablespoons of Mayonnaise
- A few tsp capers
- 1/2 Lemon
- 1 tsp dill
- Mix the flour, bicarbonate of soda and salt in a bowl, then slowly stir in some ginger ale until you have a thick batter.
- Coat the fish with flour, then dip in the batter until it is totally covered. Pour oil into a saucepan until it is around 6cm deep. Heat it up – test when it is ready by dipping a small bit of bread in, it should bubble and fizz immediately.
- Gently lay the fish in the oil and use a metal/wooden spoon to spoon the hot oil over the top of the fish if it isn’t fully submerged. Fry for a few minutes until the batter has crisped and browned up. Lay on a warm plate with a paper towel on it to rest for a few minutes before serving.
- Finely chop the gherkins and capers then mix with the mayonnaise, juice of half a lemon, dill and a little bit of the gherkin brine. Taste and adjust the seasoning.