Classic Fish & Chips
Main
Guigui's
- 160 g Snapper fillet (Trimmed)
- 120 g Crispy batter (with vodka)
- 50 g House made tartare sauce
- 350 g Potato chips (Fried)
- 400 ml Frying oil (premium)
- 10 g Salt flakes
- 0.5 piece Lemon
- Remove the bones from the Snapper and portion in long strips
- Roll in flour, dip it in batter then fry it at 165 degrees (not higher so the batter doesn't get too dark before the fish cooks)
- Once golden and crispy, let in sit on a resting rack, gently season.
- Fry the chips at 180 degrees until golden and crispy, season in a bowl right after so the salt stick to the chips
- Plate it up putting the chips first, then the fish, tartare and half lemon.
Fun facts: Did you know that originally, the lemon served was to wash your hand at the end and not seasoning the fish?
