Some classics should simply stay the way they are. Like the old time favourite of fish & chips. A generous portion of homemade oven potato chips are plated next to golden line-caught hake goujons, together with a have-to-dip-with-every-bite tartar sauce, dotted with dill and gherkins.
Classic Fish & Chips
Classic Fish & Chips
with a tartar sauce
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Fresh Dill
- Gherkins
- Line-caught Hake Goujons
- Mayo
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 40-45 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
SOME PREP
In a small bowl, combine the mayo, the chopped gherkins, the chopped dill, and seasoning.
GOUJONS
When the fries have 10-15 minutes remaining, place a pan over medium heat with enough oil to cover the base. When hot, fry the goujons until golden and crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season.
TIME TO EAT
Plate up the fries. Side with the hake goujons and the tartar sauce for dipping. Enjoy, Chef!
Potato - 400g
Mayo - 50ml
Gherkins - 20g
Fresh Dill - 3g
Line-caught Hake Goujons - 1 pack
FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 40-45 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
SOME PREP
In a small bowl, combine the mayo, the chopped gherkins, the chopped dill, and seasoning.
GOUJONS
When the fries have 10-15 minutes remaining, place a pan over medium heat with enough oil to cover the base. When hot, fry the goujons until golden and crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season.
TIME TO EAT
Plate up the fries. Side with the hake goujons and the tartar sauce for dipping. Enjoy, Chef!
Potato - 800g
Mayo - 100ml
Gherkins - 40g
Fresh Dill - 5g
Line-caught Hake Goujons - 2 units
FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 50-55 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
SOME PREP
In a small bowl, combine the mayo, the chopped gherkins, the chopped dill, and seasoning.
GOUJONS
When the fries have 10-15 minutes remaining, place a pan over medium heat with enough oil to cover the base. When hot, fry the goujons until golden and crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season.
TIME TO EAT
Plate up the fries. Side with the hake goujons and the tartar sauce for dipping. Enjoy, Chef!
Potato - 1,2kg
Mayo - 150ml
Gherkins - 60g
Fresh Dill - 8g
Line-caught Hake Goujons - 3 units
FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 50-55 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
SOME PREP
In a small bowl, combine the mayo, the chopped gherkins, the chopped dill, and seasoning.
GOUJONS
When the fries have 10-15 minutes remaining, place a pan over medium heat with enough oil to cover the base. When hot, fry the goujons until golden and crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season.
TIME TO EAT
Plate up the fries. Side with the hake goujons and the tartar sauce for dipping. Enjoy, Chef!
Potato - 1,6kg
Mayo - 200ml
Gherkins - 80g
Fresh Dill - 10g
Line-caught Hake Goujons - 4 units
Woolies Products in this dish
