Materials

• 2 potatoes
• 400 grams of fillet haddock

To turn it off:

• 2 eggs
• 1 glass of flour
• 1 glass of mineral water
• 1/2 cup cornstarch
• 1/2 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 cup of milk

Roast:

• 2 glasses of oil

For the tartar sauce:

• 4 pickled cucumbers
• 4 tablespoons of yoghurt
• 1 tablespoon of caper flower
• 2 tablespoons of mayonnaise
• 1/2 bunch of dill
• 1 tablespoon of lemon juice
• 1/4 teaspoon of salt

RECİPE

• For coating mortar; Add all the ingredients used in the coating into a bowl and mix until you get a smooth consistency.
• Thinly slice the haddock with its bones and skin removed.
• After peeling the skin of the potatoes, wash with plenty of water and dry with a paper towel.
• Finely chop the potatoes in the form of fingers.
• Heat oil in two separate pans by adding equal amounts of oil.
• Dip the fish in the coating mortar and cook in hot oil.
• Fry the potatoes in the other pan until they turn a golden color.
• Let the fish and potatoes you cook stand on a paper towel and drain the excess oil.
• For tartar sauce; Finely chop the dill and capers flowers. Finely chop the pickled cucumber.
• Put the ingredients for the sauce in a bowl and mix it well.
• Serve the fish and chipsi you have prepared hot, accompanied by tartar sauce. Bon Appetit.

Key point

• Always keep the materials you will use in the coating mortar in the refrigerator and use it cold. This will make the fish more crispy and fluffy.
• The fact that the grout is cold also prevents the fish from absorbing too much oil.
• You can also use peeled potatoes and give them an apple slice shape.
• You can deep frying the potatoes or fry them in a deep fryer.