Fish and Chips

Ingredients

Fish

• 1 kg fish fillet, cut into palm-sized pieces (marinated 1 hour in lemon juice, 1 tbsp fish seasoning, olive oil and 2 crushed garlic cloves, then patted dry; skip if the fish has no strong smell)
• 1 tbsp fish seasoning

Wet batter

• A pinch of salt
• 1/4 tsp white pepper
• 1/4 tsp cumin
• 1/4 tsp coriander
• 1/4 tsp turmeric
• 1 tsp garlic powder
• 1 tsp baking powder
• 1 1/2 cups flour
• 1 can sparkling water (200 ml)

Dry flour

• 1 1/4 cups flour
• A pinch of salt
• 1/4 tsp white pepper
• 1/4 tsp cumin
• 1/4 tsp coriander
• 1/4 tsp turmeric
• 1 tsp garlic powder
• Oil for frying

Tartar sauce

• 2 tbsp capers (optional)
• 1/4 cup dill pickles, finely chopped
• 2 tbsp parsley, finely chopped
• 1 tbsp tahini
• 1 cup mayonnaise
• 1 onion, finely chopped
• 2 tbsp lemon juice

For sandwiches

• Tartar sauce or mayonnaise
• Soft burger or hot dog buns
• Orange cheddar or burger cheese

Method

1. Cut the fish fillet into medium pieces.
2. In a deep dish, mix the dry flour with its spices and set aside.
3. Make the wet batter by mixing the flour with the spices, then add the sparkling water gradually while stirring until there are no lumps.
4. Heat a generous amount of oil over medium heat. Dip each piece of fish in the dry flour, then the batter, and lower it straight into the oil with tongs, gently so it floats and does not stick to the bottom. Do not move it much until it colors; flip with tongs if needed. It takes about 7 minutes. Drain on a rack or kitchen paper.
5. Meanwhile, make the tartar sauce by mixing the mayonnaise, pickles, parsley and lemon juice well.
6. For a sandwich: add the sauce, fish pieces and orange cheddar. Serve hot with fries.