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Turkish fish and chips
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"Tarator sauce makes a refreshing alternative to vinegar and mushy peas." Yotam Ottolenghi
1 litre sunflower oil, for frying
2 sweet potatoes, cut into wedges
400g haddock fillet, cut in 3cm slices
1 lemon, in wedges
100g flaked almonds
1 x ½ garlic clove, crushed
2 tbsp lemon juice
1 tsp white wine vinegar
1 x ½ tsp salt
100ml olive oil
100g plain flour, plus extra for dusting
1 x ½ tsp bicarbonate of soda
1 tsp black onion seeds
1 tsp chilli flakes
1 x ½ tsp salt
1. Start by making the tarator sauce. Put all the ingredients in the small bowl of a food processor with 150ml water and a good grind of black pepper. Blitz for 10 minutes (it will thicken during this time) until smooth. Transfer to a bowl and set aside.
2. Next, make the batter. Mix the flour, bicarbonate, onion seeds, chilli flakes and salt in a medium mixing bowl. Whisk in the lager slowly until you get a uniform batter thick enough to coat the back of a wooden spoon.
3. Pour enough sunflower oil into a large saucepan to come 5cm up the sides of the pan and place over a medium-high heat. Once the oil is hot, reduce the heat to medium and fry the sweet potato wedges in 2–3 batches; they should take about 8 minutes to cook; reduce the heat if they brown too quickly. Transfer to a tray lined with kitchen paper, sprinkle with salt and keep warm.
4. Dip the fi sh pieces in a little plain flour, shake off the excess, then dip in the batter. Fry in the hot oil in batches for about 90 seconds per batch. Drain on kitchen paper.
5. Just before serving, loosen the tarator with about 1 tbsp water (you want it to be thick, yet runny enough to dip the fi sh into). Serve the fish and sweet potatoes immediately with the lemon wedges and tarator sauce.
Typical values per serving:
This recipe was first published in April 2012.