Fish & Chips with spicy dips

Name: Fish & Chips with spicy dips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small onion; 2 small gherkins (glass); 8-10 Tbsp Tomato Ketchup; 3 TABLESPOONS Apricot Jam; 7-10 Tbsp Tabasco, salt, pepper; 1 Garlic clove; 100 g light salad cream; 1/2 bunch Chives; 1 (750 g) Bag of Golden Chips; 600 g Saithe fillet; 2 TABLESPOONS Lemon juice; 3 TABLESPOONS oil, 2 eggs, 3 tablespoons flour

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small onion
2 small gherkins (glass)
8-10 Tbsp Tomato Ketchup
3 TABLESPOONS Apricot Jam
7-10 Tbsp Tabasco, salt, pepper
1 Garlic clove
100 g light salad cream
1/2 bunch Chives
1 (750 g) Bag of Golden Chips
600 g Saithe fillet
2 TABLESPOONS Lemon juice
3 TABLESPOONS oil, 2 eggs, 3 tablespoons flour

Directions

1
Preheat oven to 225 °C (circulating air: 200 °C/ gas: level 4). Peel onion. Finely dice the onion and cucumber
2
Mix with ketchup and jam. Season to taste with some Tabasco
3
Peel the garlic and press it through a press directly onto the salad cream. Season with salt and pepper. Wash the chives and cut into small rolls. Stir under the dip
4
Spread the chips on a baking tray and bake in the oven for 12-14 minutes. In the meantime, wash the fish, pat dry and cut into pieces. Sprinkle with lemon juice and season
5
Heat the oil. Whisk eggs. Turn fish first in flour, then in egg, immediately fry in oil for 2-3 minutes on each side. Arrange fish & chips. Add the dips