Fish & Chips by Diana Lim Li Yen

Ingredients for Fish:
- Sole fish fillet
- 2/3 cup all-purpose flour
- 1/2 tsp salt n 1/2 tsp black pepper
- 2/3 cup cold water
- 1 tbsp vinegar
- 1 tsp baking powder

Method:

Sprinkle a tiny bit of salt and black pepper on the fish fillets. Mix flour, pepper and salt together then add in the cold water and mix till no longer lumpy. Combine vinegar and baking powder in a separate bowl then pour it into the wet batter and stir well. Dip fillets in batter then let the excess batter drip off before shallow frying in a pan of oil.

Method for Baked Sweet Potato & Potato Wedges

1. Cut and soak them for 15-20 mins to remove starch. Drain and dry. 

2. For the sweet potatoes, sprinkle tiny bit of cornstarch and rubbed them so no white flour lumps stick to the fries then add rock salt, black pepper, paprika and olive oil (no exact measurements, you can use how much you prefer) and lay it out nicely on a non-stick tray so it does not touch each other. 

3. Bake at 220C for about 30mins till browned and cooked through turning it over once halfway through. 

4. For the potatoes, boil them first till half cooked, dry them then sprinkled some plain flour on them, rosemary, rock salt, black pepper and olive oil.

5. Bake at 220C till you see a nice golden crispy crust appear and it has cooked through. Remember that you should adjust cooking time as it depends how thick you cut the fries or wedges. Try to cut uniformed sizes so it cooks at the same time.

Method for sauteed purple cabbage:

Purple cabbage was just sauted with some salted butter, black pepper and a handful of dried cranberries. Finished off with a squeeze of lemon juice.

Ingredients for yogurt tartar sauce:

- 1 tbsp mayonaise

- 5 tbsp Farmer's Union greek yogurt

- Some chopped gherkin pickles

- A squeeze of lemon juice & a dash of vinegar (i used red wine vinegar..you can leave this out or replace with a tiny bit of the pickled gherkin juice)

- A tiny bit of honey..abt 1 tsp or less

Method:

Mix everything together and adjust to taste accordingly. If you prefer more tangy and sour, add a lil bit more lemon juice. If too sour, add tiny bit more honey. Keep refrigerated till ready to serve. My hubby loves this healthier version of tartar sauce.