Fish & chips with tartar sauce, carrot and lettuce

Ingredients:

• 400 g waxy potatoes
• 3 carrots
• 1 clove of garlic
• 300 g fish sticks
• 1 little gem lettuce
• 100 g tartar sauce
• Olive oil
• Butter
• 1 tsp cornstarch
• Pinch of paprika powder
• Balsamic vinegar
• Salt and black pepper

Preparation:

1. Preheat the Oven:

   • Preheat the oven to 220°C (convection). Line a baking tray with baking paper.

2. Prepare the Potatoes and Carrots:

   • Slice the potatoes and carrots into 3 mm thick slices (no need to peel). If necessary, use a mandolin for even slices.
   • Crush the garlic and mix it with the sliced potatoes and carrots on the baking tray. Add olive oil, cornstarch, paprika powder, and salt.
   • Roast in the oven for 20-25 minutes, or until the slices are golden brown. Turn halfway through for even cooking.

3. Cook the Fish Sticks:

   • Once the potatoes and carrots are almost done, heat a splash of oil and a knob of butter in a pan over medium heat (see tip).
   • Fry the fish sticks for 4-6 minutes, turning occasionally, until golden brown on both sides.

4. Prepare the Salad:

   • Pick the leaves from the little gem lettuce and season with a splash of olive oil, balsamic vinegar, salt, and black pepper.

5. Serve:

   • Serve the crispy fish sticks with the roasted potato and carrot slices, the dressed little gem lettuce, and a spoonful of tartar sauce.

Tip:

• For crispier fish sticks, make sure the oil is hot before frying. Adjust the heat as necessary to prevent burning.

Enjoy your fish & chips with a fresh, crispy salad!