The weather has cooled down considerably, and let’s be honest, we’re all favouring staying in over going out. If you’re longing for coastal summer days, complete with sunshine, sea salt and seagull squawks, we’ve got you with this classic meal of fish ’n chips. This unbelievably easy-to-prepare ‘take-in’ dinner serves up crispy, tempura-battered Sea Harvest Fish Friday with vinegary slap chips – guaranteed to be a hit with the whole family.

While there’s a certain charm to bundling up in boots and beanies in front of a roaring fire, there’s a part of us that’s longing for sunny beach days – sand between the toes, seagulls squawking overhead and the smell of fish ’n chips wafting on the coastal breeze. Recreate those memories without even leaving the house with this seaside classic recipe. Sea Harvest Fish Friday fillets – wild-caught, skin-on Cape Hake in a bubbly tempura batter – are cooked to crunchy perfection and served with vinegary slap chips. This is a one way ticket to the coast!

Fish Friday & Slap Chips with Tartar Sauce
A seaside classic – crispy fish and vinegary slap chips.
Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients

Tartare Sauce
½ C (125 ml) mayonnaise
2 Tbsp (30 ml) wholegrain mustard
2 Tbsp (30 ml) baby capers, chopped
1 Tbsp (15 ml) fresh dill, chopped
1 Tbsp (15 ml) chives, chopped
5 baby gherkins, diced
zest and juice of 1 small lemon
sea salt and freshly ground pepper

Fish & Chips
1 x 600 g box Sea Harvest Fish Friday
2 L sunflower oil
½ packet (500 g) McCain Slap Chips
malt vinegar

Method

Tartare Sauce
Add all the ingredients for the tartar sauce to a bowl and mix to combine. Cover and place into the fridge until ready to use.

Fish & Chips
1. Preheat the oven to 220 ºC.
2. Lay frozen Sea Harvest Fish Friday fillets onto a baking tray. Place into the oven to cook for 20-30 minutes until golden and crunchy. Alternatively cook in an air fryer for the recommended time.
3. Heat the frying oil in a large pot over high heat, if you have a digital thermometer, the oil should reach 145 ºC.
4. Add the McCains Slap Chips and cook for 5 minutes.
5. Remove the chips from the oil and place into a bowl that has a lid. Season with salt, pepper and a good glug of malt vinegar. Close the lid and let the chips steam for 2 minutes before serving.
6. Serve Fish Friday with slap chips and tartar sauce on the side.