With people having to tighten their belt and watch their spending these days due to the dreaded “R” word there is no better way to save a few Euros than by cooking at home instead of eating in fancy restaurants.
So out goes the fancy fish and chips in the city centre bistro at 20 euros and in comes the home cooked version with this super simple recipe. The fish and chips are both cooked twice in piping hot oil which leaves them lovely and moist in the middle and delicious and crispy on the outside, and with a little delicious home made tartar sauce on the side you are laughin’ :)
The best part about the whole thing is that the money you have saved can be spent on a tasty little bottle of white which the lovely lads over at Curious will help you choose……
Mike’s wine match:
The first thing I consider when wine-matching is the strength of flavour of the food and, the tartare sauce aside, fish and chips are all about protein, starch and deliciously guilty grease. The strongest flavour from the tartare sauce will be the vinegar from the gherkin and capers, and the lemon juice, so a wine with a nice bite and acidity will be your safest bet and help you cut through the oil on the fish and chips at the same time.
Our house white Cuvee Jean-Paul Sec is just made for this dish. It’s a Colombard Ugni Blanc blend but possesses distinct Sauvignon qualities – fresh, zingy and aromatic with a lovely acidic bite making it perfect for cutting through the grease of the chips whilst bringing out the flavour of the fish.
Best thing about it too – at €7.99, it’s as cheap as chips!
Niall Harbison is Co-Founder and Master Chef at Look and Taste.
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