Ingredients:
Vegetable oil, for deep frying
4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup milk
1 egg
1 quart vegetable oil for frying
1 1/2 kg fillets
Tartar Sauce, recipe follows
Procedure
1. Heat 3-inches of oil in a deep pot. Peel the potatoes and cut them into strips. Put the potatoes in the oil. (Use the Wooden Spoon Technique to check if the oil is hot) Fry the chips for 4 to 5 minutes until tender and ready. Remove the chips and place on a paper towel-lined platter to drain.
2. In a large mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
3. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the high temperature. Drain well on paper towel.
Serve with tartar sauce.
**How To Make Tartar Sauce:
Ingredients
1 cup mayonnaise
1 cup diced onions
2 tablespoons finely chopped flat-leaf parsley leaves
1/2 lemon, juiced
Dash of hot sauce
Procedure
In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry.
Yield: about 1 1/4 cups
An African Man Chronicles 