Battered carp with chips and herby tartare sauce

Ingredients

For the batter

  • tsp fresh yeast
  • 250 ml lager, approximate quantity
  • 100 g plain flour
  • pinches salt
  • pinches sugar
For the fish

  • 4 x 180 g fillets of carp, pin-boned
  • 2 tbsp plain flour
  • salt and black pepper
  • vegetable oil, for deep frying
For the chips

  • 1 kg King Edward potatoes
  • vegetable oil, for deep frying
For the dill tartare sauce

  • 1 small shallots, finely chopped
  • 150 ml mayonnaise
  • 1 small bunch dill
  • 1 sprigs parsley
  • black pepper
  • lemon juice, to sharpen
  • cayenne pepper, for dusting

Description

Nothing Beats A Fry-up When You're Ravenous - Check Out Martin Blunos' Crisp, Hot And Tasteful Meal, Served With Dollops Of Dill-scented Tartare Sauce

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