Fish and...crisps Recipe

Cut 200g pollak (koolvis) in 12 pieces

Make a tartar sauce from 1/2 minced onion, 100g mayo, 1/2 tbsp capers, 1 tbsp soy sauce, 1 tbsp hacked parsley and a hacked hardboiled egg

Them mix 150g tempura mix with ca 180ml ice-cold sparkling water into a thick batter, season with salt and pepper

Peel 1 big potato and slice with the mandoline, very thinly.

Divide the potato slices on baking paper on a baking tray, brush with olive oil, sprinkle some sea salt over them and bake for 15-20 mins in a hot (200°C) oven

Drag the fish trough the batter and fry in 180°C arachide oil, 4-6 mins. Finish with the zest and juice of a lemon, sea salt and some curry powder

(Based on a Blendbrothers recipe)

from simple food, looking good
Fish and...crisps Recipe