Potato chips served with beer-battered fish
To ServeTartar sauce
Lemon wedges
White vinegar, optional
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Directions
- Put the potatoes in a bowl with cold water and mix in the vinegar. Leave to soak overnight
- Drain and pat dry the potatoes.
- Heat enough oil in a deep pot and fry the potatoes until crispy. Drain well
- Follow the instructions on the battered fish packet and serve together with the chips, tartar sauce and drizzle with vinegar if you desire
Ingredients
- 4 large potatoes, skin on and cut into chip size
- 60 ml (¼ cup) white vinegar
- Coarse salt, to taste
- 2 x 600 g battered hake fillets