Ingredients:
Rapeseed Oil, Pasteurised Free Range Egg Yolk, White Wine & Spirit Vinegar, Onion, Lemon Juice Concentrate, Olives (1%), Capers (1%), Gherkins (1%), Salt, Sugar, Lemon Zest, Tarragon, Mustard Powder, Garlic Powder, Dill, Parsley.
Suitable for vegetarians.
Allergy advice: For allergens, see ingredients in bold.
Prepared in premises where milk, sesame, soya and sulphites are also used.
Nutritional Information Typical Values per 100g
| Energy (kJ) | 2618 |
| Energy (kcal) | 636 |
| Fat (g) | 67.8 |
| of which saturates (g) | 5 |
| Carbohydrate (g) | 3.7 |
| of which Sugars (g) | 2.7 |
| Protein (g) | 1.7 |
| Salt (g) | 1.2 |
Once opened: Keep refrigerated and consume within four weeks.
160g ℮
| Time: | 20 mins |
| Difficulty: | Easy |
| Serves: | 4 |
Fish & Chips
Heat oil in your deep fat fryer or large frying pan to 190ºC. Mix the salt and pepper together and season the fish fillets on both sides. Combine the beer, flour and baking powder in a bowl and whisk until it has a texture of thick cream. Lightly cover each fillet in the extra flour before dipping into the batter and allowing any excess to drip off. Carefully lower the fish into the heated oil one by one, carefully so you don't get splashed. Cook for 4 minutes or until the batter is golden and crisp. Parboil your chips in salted boiling water for about 4 or 5 minutes until slightly softened, then drain them and leave to completely dry. Once dry, fry them in the oil that the fish were cooked in at 180ºC until golden and crisp. While the chips are frying, place the fish on a baking tray and put them in the oven for a few minutes at 180ºC or Gas 4 to finish cooking. When the chips are done, pat them dry on kitchen paper, season with salt and vinegar and serve with our tangy tartare sauce.
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