FISH AND CHIPS WITH
AIOLI AND GUACAMOLE
FISH AND CHIPS WITH
AIOLI AND GUACAMOLE
SHORT DESCRIPTION
FISH & CHIPS MEXICAN MAKEOVER
Give traditional Fish & Chips a Mexican makeover by serving our golden crispy tempura-battered Hake Fillet portions and hand-cut chips with fresh guacamole and a delicious homemade aioli.
Give traditional Fish & Chips a Mexican makeover by serving our golden crispy tempura-battered Hake Fillet portions and hand-cut chips with fresh guacamole and a delicious homemade aioli.
Serves 4
INGREDIENTS
4 x I&J Battered Hake Fillet portions (150 g)
4 potatoes, peeled and cut into chips
1 avocado
1 lime, juice and zest
1 jalapeño chilli, finely chopped
1 tomato, diced
15 g fresh coriander, chopped
3 spring onions, chopped
For aioli:
2 egg yolks
1 tsp (5 ml) Dijon mustard
2 Tbsp (30 ml) lemon juice
2 garlic cloves, minced
1 cup (250 ml) extra virgin olive oil
1 cup (250 ml) canola oil
Salt
METHOD
1.
Mash the avocado; add the lime juice and zest, chopped jalapeño, tomato, coriander and spring onions, season with salt and pepper. Set aside.
Mash the avocado; add the lime juice and zest, chopped jalapeño, tomato, coriander and spring onions, season with salt and pepper. Set aside.
2.
To make the aioli: Blend the egg yolks, mustard, lemon juice and garlic in a blender until well emulsified. Then slowly drizzle in oils while blending continuously. If it thickens too much, add a tiny bit of water to thin it out. Set aside in a serving bowl.
To make the aioli: Blend the egg yolks, mustard, lemon juice and garlic in a blender until well emulsified. Then slowly drizzle in oils while blending continuously. If it thickens too much, add a tiny bit of water to thin it out. Set aside in a serving bowl.
3.
Place the peeled and sliced potatoes into cold water and rinse. Remove from the water and pat dry.
Place the peeled and sliced potatoes into cold water and rinse. Remove from the water and pat dry.
4.
Deep-fry the chips at 170°C for 7 minutes, remove from the heat and set aside. Then increase the heat to 180°C and fry again until crisp, drain and season with salt and pepper.
Deep-fry the chips at 170°C for 7 minutes, remove from the heat and set aside. Then increase the heat to 180°C and fry again until crisp, drain and season with salt and pepper.
5.
Deep-fry the Battered Hake Fillet portions for 7½ to 8 minutes at 170°C. Serve the fried fish and chips with the guacamole and aioli.
Deep-fry the Battered Hake Fillet portions for 7½ to 8 minutes at 170°C. Serve the fried fish and chips with the guacamole and aioli.
FISH & CHIPS MEXICAN MAKEOVER
Give traditional Fish & Chips a Mexican makeover by serving our golden crispy tempura-battered Hake Fillet portions and hand-cut chips with fresh guacamole and a delicious homemade aioli.
Give traditional Fish & Chips a Mexican makeover by serving our golden crispy tempura-battered Hake Fillet portions and hand-cut chips with fresh guacamole and a delicious homemade aioli.
Serves 4
INGREDIENTS
4 x I&J Battered Hake Fillet portions (150 g)
4 potatoes, peeled and cut into chips
1 avocado
1 lime, juice and zest
1 jalapeño chilli, finely chopped
1 tomato, diced
15 g fresh coriander, chopped
3 spring onions, chopped
For aioli:
2 egg yolks
1 tsp (5 ml) Dijon mustard
2 Tbsp (30 ml) lemon juice
2 garlic cloves, minced
1 cup (250 ml) extra virgin olive oil
1 cup (250 ml) canola oil
Salt
METHOD
1.
Mash the avocado; add the lime juice and zest, chopped jalapeño, tomato, coriander and spring onions, season with salt and pepper. Set aside.
Mash the avocado; add the lime juice and zest, chopped jalapeño, tomato, coriander and spring onions, season with salt and pepper. Set aside.
2.
To make the aioli: Blend the egg yolks, mustard, lemon juice and garlic in a blender until well emulsified. Then slowly drizzle in oils while blending continuously. If it thickens too much, add a tiny bit of water to thin it out. Set aside in a serving bowl.
To make the aioli: Blend the egg yolks, mustard, lemon juice and garlic in a blender until well emulsified. Then slowly drizzle in oils while blending continuously. If it thickens too much, add a tiny bit of water to thin it out. Set aside in a serving bowl.
3.
Place the peeled and sliced potatoes into cold water and rinse. Remove from the water and pat dry.
Place the peeled and sliced potatoes into cold water and rinse. Remove from the water and pat dry.
4.
Deep-fry the chips at 170°C for 7 minutes, remove from the heat and set aside. Then increase the heat to 180°C and fry again until crisp, drain and season with salt and pepper.
Deep-fry the chips at 170°C for 7 minutes, remove from the heat and set aside. Then increase the heat to 180°C and fry again until crisp, drain and season with salt and pepper.
5.
Deep-fry the Battered Hake Fillet portions for 7½ to 8 minutes at 170°C. Serve the fried fish and chips with the guacamole and aioli.
Deep-fry the Battered Hake Fillet portions for 7½ to 8 minutes at 170°C. Serve the fried fish and chips with the guacamole and aioli.
