Classic fish and chips with lemon aïoli

Recipe by Sarah Dall

Classic fish and chips with lemon aïoli

Serves: 2
Cooking Time: 30 minutes

Ingredients

  • Lemon aïoli

  • 1 egg
  • 1 garlic clove, peeled
  • 15ml (1 tbsp) lemon juice
  • 250ml (1 cup) canola oil
  • salt and freshly ground black pepper, to taste
  • 4 Nicola potatoes, peeled
  • 2L sunflower oil
  • 150g self-raising flour
  • 1 large egg
  • 200ml beer
  • 2 x 250g fresh hake fillets

Instructions

1

For the aïoli, place the egg, garlic clove and lemon juice in a food processor and blitz until smooth. With the motor still running, add the canola oil, a little at a time, until emulsified. The aïoli should be light in colour, thick and fluffy. Season with salt and pepper to taste.

2

Cut the sides off the potatoes and slice into strips, as desired. Heat the sunflower oil in a medium-size deep pot or deep-fryer to 180°C. When the oil has reached temperature, fry the potatoes until cooked through but not golden, 5 minutes. Remove from the oil and drain on paper towel.

3

Mix together the flour and egg and whisk in the beer, a little at a time, to create a smooth batter. Pat the hake fillets dry and dip into the batter. Deepfry in the same hot oil, 5 – 10 minutes, rotating the fish during cooking. The batter should be golden and crisp and the fish cooked through. Remove from the oil and drain on paper towel.

4

Fry the chips for a second time to reheat and take on colour, about 3 minutes. Remove with a slotted spoon and drain.

5

Serve the fish and chips with the aïoli.

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