|470||mL||Crisco Canola Oil|
|2||each||White Fish Fillet|
|340||g||White Wings Premium Batter Mix|
To make the homemade tartare sauce, separate the yolk from the eggs. Place the yolks into a blender and blend on a slow speed. During blending, slowly drizzle in the Crisco Canola Oil and continue on a low speed until it thickens. Add the capers and pickles to the sauce and blend together, then add the squeezed lemon juice. The lemon adds a nice zing of flavour to the sauce.
Place the thawed out chips into a deep fryer, which is filled with Crisco Canola Oil. Fry them for five minutes, then drain. To add some flavour, season with salt and pepper.
Slice the fish into thick long slices to mimic the look of a fish finger. In a bowl, whisk together the White Wings Premium Batter Mix and warm water, then evenly coat the fish with the batter.
Gently place the fish pieces into the deep fryer. Ensure the fish floats above the oil and doesn’t stick to the edges of the fryer. Cook until they form a crunchy, golden crust.
For serving, place a mountain of chips on the plate, then put the fish on-top. Add a side of homemade tartare sauce and then it is ready for serving.