This is a very popular dish with us and I think it's smart to make it when it's not so cold, so you can stand with the frying pan outside. The fish in fish and chips should actually be made with a mixture of flour, beer and baking powder, but I think this variant with panko will be even better. You can find panko on the Asian shelves in the grocery store, but you can replace it with icing if you do not get it. The tartar sauce is reminiscent of remulade, but tastes much better. It can be made in advance and set cold until it is to be used.
Tartarsaus:
1 bag of mayonnaise
1 ss agurkmiks
3 tbsp capers
1 teaspoon English mustard, or dijon
Slightly finely chopped parsley
Stir everything together and season with salt and pepper.
The fish:
Share 150 g of fish per person. in suitable pieces, add salt and pepper and set it cold, preferably for an hour. The salt makes the fish a little firmer. Dip the fish pieces in flour, beaten eggs, flour and then eggs again, before rolling in panko (or sprinkles). Fry 3 fish pieces at a time in frying oil at 170 degrees until golden. It takes approx. 10 minutes.
You can find the recipe for the pea puree here.
You can find the recipe for Chips (french fries) here
I like to serve the chips in these handy baskets from Kitcn, but you can use a small bowl for each.
