Fish & Tjips

4 hake fillets, cut into pieces

500ml soda water or beer 

500ml flour

10ml salt 

5ml pepper

8 slices of Albany Best of Both White Bread, toasted and cut into thin fingers

Oil for drizzling and frying

Salt and pepper to season bread 

125ml tartare sauce (mayonnaise mixed with lemon juice, grated carrot, herbs and gherkins)

For the “tjips”:

Lay the bread fingers onto a baking tray lined with greaseproof.

Drizzle with oil and season with salt and pepper

Bake in 180C oven until bread is crisped and golden

For the fish:

Mix the flour and seasoning together

Dip the fish pieces in the seasoned flour and then into a bowl of soda water or beer

Repeat the process again so you’ve now double dipped the fish

Place into a fryer or pot of hot oil and fry until the batter is deep golden colour. 

Remove from the oil and place on paper towel to drain excess oil

Serve with Tjips and tartar sauce!

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