MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Fish & Chips with Tartar Sauce
 Categories: Fish, Sauces
      Yield: 6 Servings
 
    455 g  Bread, white, sliced
      3    Eggs,
           -beaten.
     12 tb Parsley,
           -finely chopped.
      6 tb Mustard, whole-grain
           Salt
           Pepper, black,
           -freshly ground.
      1 kg Fish, cod fillet,
           -skinned.
           Flour, seasoned,
           -for dusting.
           Oil, vegetable,
           -for shallow frying.
           ===FOR THE GARNISH=========
      1    Lemon,
           -cut into 8 wedges.
           Chives, or parsley, fresh
           ===CHIPS===================
      8 lg Potatoes
           Oil, vegetable,
           -for deep-frying.
           Salt
 
  Begin by making the breadcrumbs. Spread the sliced bread out on your
  oven racks and set the oven to 150^C/300^F. Leave until they are
  crisp and dry but not coloured. The time will vary according to the
  type and freshness of the bread. Remove the slices from the oven,
  then process into fine breadcrumbs and tip into a wide dish.
  
  Beat together the eggs, parsley, mustard and seasoning in a medium
  sized bowl. Cut the cod into 6 portions. Lightly coat the fish in
  flour, shake off any excess, then dip into the egg before pressing
  into the breadcrumbs. Arrange in a single layer on two plates. Cover
  and chill until needed.
  
  Pour about 5mm oil into a large frying pan and place over a moderate
  heat. Once sizzling hot, add the pieces of fish and fry until each
  side is crisp and golden. A 1cm thick fillet will take about 2-3
  minutes each side. If they are thicker, reduce the temperature
  slightly to prevent the breadcrumbs burning. Drain on kitchen paper,
  sprinkle with salt and garnish with lemon wedges and chives or
  parsley. Serve with tartar sauce and chips.
  
  CHIPS: Peel and cut the potatoes into thin sticks. Leave to soak for
  30 minutes in plenty of cold water. This will remove excess starch.
  Rinse well and either spin dry in a salad spinner or pat dry wrapped
  in a clean tea cloth.
  
  Blanch the chips by heating the oil to 170^C/325^F and frying them in
  batches for about 3 minutes or until they have a crisp, uncoloured
  skin with a soft centre. Remove from the oil, toss on paper towelling
  then spread out and leave to cool. Cover and chill until ready yo
  serve.
  
  Re-heat the chip oil to 180^C/350^F and cook the blanched chips in
  batches for 3-4 minutes until they are crisp and golden. Drain on
  kitchen paper, sprinkle with salt and serve with the fish and tartar
  sauce.
  
  This is part of a fish supper menu [MM coded H&A/JUL97]
  
  from HOMES & ANTIQUES [BRITISH EDITION] / JULY 1997 by SYBIL KAPOOR
  typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Date: 26 Jun 98
 
MMMMM