Home Comforts: Fish and Chips with a Tartar Sauce

After my recent experiment with German cooking I have decided to bring a little bit of Britain into my Berlin flat. Fish and chips! Best enjoyed on Brighton beach, wrapped in newspaper on a British summers day with windswept hair and an umbrella. It is really difficult to find decent fish in Germany and I am afraid that this will be my last fish recipe for a while. I say that now… But this dish went down well in my flat as it brought a little bit of home to my kitchen.

Tartar Sauce:

Mayonnaise (enough to fill one small ramekin each)

1 tbpsn capers

2 gherkins (finely chopped)

juice of half a lemon

parsley (finely chopped and some to serve)

• Mix all ingredients together and place in the fridge until needed

Fish and Chips:

cod fillets (2 small fillets each) defrosted

dill

1 lemon

3 medium free range eggs (beaten)

bread crumbs

black pepper

1 tbpsn flour

6 small/ medium potatoes

• Preheat the oven to the highest setting
• Put a pan of boiling water onto heat
• Peel and chop the potatoes into thick slices and place into the boiling water for 7 mins. Then place into an oven dish with sunflower oil and place in the oven for around 20 mins. Make sure the chips are coated in sunflower oil
• Take a medium sized mixing bowl and add the beaten eggs. Then stir in the lemon juice and bread crumbs until a thick mixture is formed
• Take a large frying pan and add sunflower oil and put on the highest heat
• Take each cod fillet and cover in the bread mixture
• Place in the pan and cook on each side for 4-5 mins. Add some dill to the pan
• Take the tartar sauce out of the fridge and pour into ramekins for each person. Sprinkle with some fresh parsley
• Chop the remaining half a lemon into wedges and place on each plate with the sauce ramekins. Add the fish to the plate
• Take the chips out of the oven and also serve onto the place
• Sprinkle with some salt and black pepper and if you have some vinegar pour this onto your chips.
• Enjoy!