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Fish and chips with tartare sauce
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Elevate your fish and chips with Tasmanian salmon for a gourmet twist.
Ingredients:
  • 1.5 kg red rascal potatoes, peeled and cut into 1cm strips
  • 5.00 gm ground paprika
  • Sea salt
  • Olive oil spray
  • 250.00 ml coarse dry breadcrumbs
  • 75.00 gm instant polenta
  • 4 fresh Tasmanian salmon fillets, skin removed
  • 125.00 ml plain flour
  • 2 egg whites
  • 125.00 ml plain low fat yoghurt
  • 1 gherkin, finely diced
  • 1 stick celery, finely diced
  • 1 tsp capers, finely chopped
  • 1/2 tsp crushed garlic
  • Baby rocket, to serve
Instructions:
  • Preheat the oven to 200°C. Arrange the potato strips on 2 large baking trays, ensuring they are spread out evenly. Season with 1 teaspoon of ground paprika and sea salt. Drizzle generously with olive oil. Bake for 45 minutes or until the potatoes are crisp and golden brown.
  • In a large bowl, mix breadcrumbs, polenta, 1 teaspoon paprika, and a pinch of sea salt. Use tweezers to remove bones from salmon and slice each piece in half lengthwise. Coat salmon in flour, then dip in whisked egg whites, followed by breadcrumb mixture. Press to coat evenly. Place on a baking tray, spray with olive oil, and bake for 30 mins or until cooked through.
  • Mix together yoghurt, gherkin, celery, capers, and garlic in a small bowl. Season with salt and pepper. Chill until ready to use. Serve with salmon, chips, tartare sauce, rocket leaves, and lemon wedges.

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