Fish And Chips With Two Dips - cooking recipe

Ingredients

None None For the remoulade:
1 None onion, finely chopped
2 None gherkins, drained and diced
1 tsp capers, drained and chopped
2 stalks parsley, finely chopped
1/2 bunch chives, finely chopped
2 None anchovies, rinsed, drained and finely chopped
200 g mayonnaise
splash None lemon juice, to taste
None None For the garlic sauce:
2 cloves garlic, crushed
100 g mayonnaise
2 tbsp plain yoghurt
1/2 tsp Dijon mustard
None None For the salad:
200 g plain yoghurt
juice of 2 None lemons
2 tbsp sugar
250 g cherry tomatoes, halved
2 None Romaine lettuce hearts, cut into strips
1.5 litres oil, for deep-frying
1 kg floury potatoes, peeled and cut into chips
800 g cod fillet, cut into bite-size pieces
5-6 tbsp plain flour
2 None medium eggs, beaten
100 g breadcrumbs

Preparation

For the remoulade, mix onion, cornichons, capers, herbs, anchovies and mayonnaise. Season to taste with salt, pepper and lemon juice.
To make the garlic sauce, mix together the garlic, mayonnaise, yogurt and mustard. Season to taste with salt and pepper.
To make the salad dressing, mix together the yogurt, lemon juice and sugar. Toss with tomatoes and lettuce.
Heat the oil in a fryer to 300\u00b0F. Add the potatoes in batches and fry for 2-3 mins. Remove from the fryer with a slotted spoon, and drain on paper towels. Allow to cool. Raise the temperature of the oil to 350\u00b0F and fry the potatoes again for 4-5 mins until golden. Remove, drain on paper towels, season with salt and keep warm in a low oven.
Dip the fish first in the flour, then beaten egg, then breadcrumbs, pressing gently. Fry fish in batches for 4-5 mins until golden. Remove, drain on paper towels and keep warm in the oven. Serve the fish, chips, dips and salad immediately.