02 July 2011
Posted in Fish
I always crave for fish and chips when I visit the central coast of New South Wales (see the picture gallery below). Back here in Germany I've made this weekend treat with a side serving of homemade tzatziki.
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What you will need:
4 white fish filets, with skin on
Vegetable oil, for deep frying
2 large, starchy potatoes peeled and sliced (for chip rounds).
200g, rice flour plus extra for dusting fish.
120 ml, apple juice
120 ml soda water
For the tzatziki:
1 small Lebanese cucumber, grated
½ teaspoon, sea salt
1 clove of garlic, crushed
160g, Greek natural yoghurt.
2 teaspoon, lime juice
2 teaspoon finely grated lime rind
1 tablespoon, chopped dill and a little extra for garnish.
What to do:
1. To make the tzatziki, combine the salt with the cucumber and set aside for 15 minutes. In a sieve, gently press the cucumber to get rid of excess liquid. Place the squeezed cucumber, garlic, lemon juice, lemon rind, and yoghurt and dill in a bowl and mix together.
2. Over a medium heat, heat the oil to 180°C (you will know when the oil is hot enough to use, by popping a tiny piece of bread into the oil and if it is cooked within 15 seconds then you have reached 180°C) Fry the potatoes rings in batches for 2 minutes until golden. Drain on kitchen paper.
3. Place the flour, apple juice and soda water in a bowl and whisk until smooth. Dust the fish with a little extra flour and coat with the flour batter. Deep-fry for 5 minutes or until golden and cooked through. Drain on kitchen paper and serve with chips and the tzatziki and garnish with dill.