Fresh & Zesty! this fish N chips recipe is one to make you never get a take away again!
With our chilli & lime Rub, it is super fresh, super crunchy & zingy, exactly how Fish 'N' Chips should be made & eaten.
Chili & lime Fish 'N' Chips
Rated 4.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
1.5 minutes
Author:
Dan Marsalek
Ingredients
8 Flathead Fillets
500ml Beer
250g Plain flour
100g Cornflour
-
100g Lane’s BBQ Chili & Lime Rub
8 Lemon wedges
8 Large potatoes
4lt Veg oil for Frying
2 Eggs
250ml Grapeseed oil
50g Chopped gherkins
2 Lemons – Juiced
1tsp Dijon Mustard
Directions
Cut the potatoes into chips & blanch in simmering water for 15 minutes, drain carefully & place evenly on a wire rack to allow the steam to escape.
Lay out the flathead fillets on a tray, pat them dry & sprinkle them evenly with 50g Flour so they are all evenly coated
Into a large bowl, add 150g of the flour & cornflour, 20g of the chili Lime rub & whisk to combine.
Slowly add the beer whisking constantly to form a smooth batter
Heat oil in a pot to 180°c & dip the fish fillets into the batter then into the oil, fry the fish for around 3-5 minutes or until golden & crispy
Drain on kitchen paper & season with Lane’s BBQ chili & lime Rub.
To cook the chips, heat oil in a pot to 180°c & fry the already blanched chips until they are golden brown & crunchy, remove from the pot & season with Lane’s BBQ Chili & Lime Rub.
For the Mayo
To make the mayo, add the eggs to a jug, with lemon juice, Dijon mustard & 50g of chili & lime Rub, using a hand blender, blitz this together until smooth, then slowly add the oil in a thin stream until it’s all incorporated.
Mix in the chopped gherkins & set aside
To Serve
Plate up the Fish & chips on a big board & place around some lemon wedges, spoon into a small bowl the gherkin mayo & dig right in!
