Chilli Crunch Fried Cape Whiting & Chips

Name: Chilli Crunch Fried Cape Whiting & Chips
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: Fish & Chips; 2 litres sunflower or vegetable oil, for frying; 4 large potatoes, peeled and cut into thick chips; Salt and pepper, to taste; 4 Sea Harvest Cape Whiting fillets, defrosted; 1 C (250 ml) cake flour, plus extra for dusting; 2 Tbsp (30 ml) cornflour; 1 tsp (5 ml) baking powder; 1 Tbsp (15 ml) Cape Herb & Spice Chilli Crunch Seasoning; 1 C (250 ml) cold beer (a lager); Lemon Tartare Sauce; ½ C (125 ml) mayonnaise; ¼ C (60 ml) plain Greek yoghurt; 1 tsp (5 ml) Dijon mustard; 1 lemon, juiced; 2 Tbsp (30 ml) capers, finely chopped; 2-3 fronds of fresh dill, finely chopped; Cape Herb & Spice Atlantic Sea Salt; Cape Herb & Spice Black Pepper; Chilli Crunch Oil; ¼ C (60 ml) Cape Herb & Spice Chilli Crunch Seasoning; 4 garlic cloves, finely chopped; ½ C (125 ml) olive oil; To Serve; Fresh dill; Lemon wedges

Chilli Crunch Fried Cape Whiting & Chips

Author: Crush
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4

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Description

Golden, crispy Chilli Crunch-coated Cape Whiting fillets served with chunky chips and lemon tartare dipping sauce – a spicy twist on classic fish and chips.

Ingredients

Fish & Chips

2 litres sunflower or vegetable oil, for frying
4 large potatoes, peeled and cut into thick chips
Salt and pepper, to taste
4 Sea Harvest Cape Whiting fillets, defrosted
1 C (250 ml) cake flour, plus extra for dusting
2 Tbsp (30 ml) cornflour
1 tsp (5 ml) baking powder
1 Tbsp (15 ml) Cape Herb & Spice Chilli Crunch Seasoning
1 C (250 ml) cold beer (a lager)

Lemon Tartare Sauce

½ C (125 ml) mayonnaise
¼ C (60 ml) plain Greek yoghurt
1 tsp (5 ml) Dijon mustard
1 lemon, juiced
2 Tbsp (30 ml) capers, finely chopped
2-3 fronds of fresh dill, finely chopped
Cape Herb & Spice Atlantic Sea Salt
Cape Herb & Spice Black Pepper

Chilli Crunch Oil

¼ C (60 ml) Cape Herb & Spice Chilli Crunch Seasoning
4 garlic cloves, finely chopped
½ C (125 ml) olive oil

To Serve
Fresh dill
Lemon wedges

Instructions

Fish & Chips

Pour the oil into a large heavy-based pot to deep-fry the chips and fish. Heat to 180 °C.

Pat the potatoes dry. Fry in batches for 10–15 minutes until cooked and golden. Drain on paper towel.

Season a little extra flour with salt and pepper and lightly dust the Sea Harvest Cape
Whiting fillets on both sides.

In a mixing bowl, whisk together the cake flour, cornflour, baking powder, Cape Herb & Spice Chilli Crunch seasoning and cold beer until smooth. Season lightly with salt. Dip the fish into the batter and carefully lower into the hot oil. Fry for 5–8 minutes until crisp and cooked through. Drain well and repeat with all the fillets.

Lemon Tartare Sauce

Combine the mayonnaise, yoghurt, mustard, lemon juice, capers and dill. Season and mix well.

Chilli Crunch Oil

Place the Cape Herb & Spice Chilli Crunch and garlic into a deep-sided heatproof bowl. Heat the olive oil until very hot, then carefully pour over and allow to infuse for 10 minutes.

To Serve

Arrange the fish and chips on a lined platter. Serve with tartare sauce, lemon wedges and a drizzle of chilli crunch oil. Finish with fresh dill.