For Real!!! Britain’s number one dish but better, dig in!!
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| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 1 celeriac
- 3 tbsp ghee or coconut oil duck or beef fat)
- 2 tbsp arrowroot flour
- 4 tbsp chickpea flour
- 1 egg beaten
- 2 x 150g firm white fish fillets
- sea salt and black pepper
- For the tartare sauce:
- 1 egg yolk
- 1/2 tsp Dijon mustard
- 200 ml avocado oil macadamia oil or extra virgin olive oil
- 2 tbsp lemon juice
- 1/2 tbsp capers roughly chopped
- 1 tbsp cornichons or gherkins roughly chopped
- 1/2 garlic clove diced
- pinch largeof roughly chopped fresh tarragon or dill optional
Ingredients
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Instructions
- Preheat oven to 190oC
- Wash and peel the celeriac and cut into chip shapes
- Spread the chips onto a baking sheet and dot with the ghee
- Bake for 15 mins then toss the chips in the ghee and return to the oven for a further 25-30 mins
- Make the tartare sauce by beating together the egg yolk, mustard, salt and pepper with an electric whisk or blender
- Pour this mayonnaise into a bowl and stir in the other ingredients then leave to chill
- Mix the flours together with a tiny pinch of salt and pepper then divide between 2 plates alongside a bowl of beaten egg
- Rinse and pat dry each fish fillet, season then coat in the flours, dip into the egg and then into the 2nd bowl of flour
- Heat up a frying pan with 1tbsp ghee and fry the fish for 3 mins until crisp and crunchy then turn and cook the other side (if the fish is thick you can finish it off in the oven)
- Serve with the celeriac chips, tartare sauce and salad
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