Dutch cream chips and flathead tails

Serves four

• 0
• 0 Ingredients
• 1g dutch creams
• 0 Olive oil
• 4 flathead tails
• 0.5 cup cornflour
• 1 cup plain flour
• 3 tbsp rice flour
• 2 pinches sea salt
• 2 cups soda water
• 4 lemon cheeks
• 0 Sea salt

Step 1
We do like to soak the cut chips, but not overnight.

Step 2
Then we steam or boil for five minutes, drain and allow to become quite dry (moisture being the other thing preventing crispiness).

Step 3
Preheat oven to 180C.

Step 4
Place chips carefully on an oven tray – you don’t want the chips touching one another – with plenty of olive oil and copious amounts of salt.

Step 5
Place tray in the hot oven.

Step 6
Jostle them a little or turn them gently at about 20 minutes, to get even colouration.

Step 7
Check them after another 20 minutes.

Step 8
Remove from the oven when the chips are golden and crispy, and eat immediately.

Step 9
They will be crispy on the outside and cloud-soft on the inside.

Step 10
Serve the chips with sweet flathead tails.

Step 11
Pre-heat oven to 200C.

Step 12
Scrub the potatoes, then cut lengthwise.

Step 13
Depending on the size, there should be about six chips from each potato.

Step 14
Put your chips in a pot of cold water and soak for five minutes, drain the water and repeat.

Step 15
Drain again and repeat.

Step 16
Then, still in the same pot, give the potatoes fresh cold water and place on to the stovetop.

Step 17
Bring to a gentle simmer, and simmer for five to seven minutes.

Step 18
Drain.

Step 19
On two trays, lay your chips out so that they are all in one layer and not touching one another – this will ensure maximum crispiness.

Step 20
Coat the fish in cornflour and set aside.

Step 21
Mix flour, rice flour and salt, and whisk in the soda water.

Step 22
Whisk until there are no lumps.

Step 23
Fill a medium saucepan to one-third full of oil and heat.

Step 24
To test the heat, drop of dollop of batter into oil.

Step 25
The hot oil should bubble energetically.

Step 26
If it doesn’t, remove the dollop and let the oil continue to heat.

Step 27
If it does bubble energetically, the oil is ready.

Step 28
Dip the fish in the batter and then drop gently into the oil.

Step 29
Fry until golden, remove to some kitchen paper, sprinkle with salt and serve immediately with the chips and cheeks of lemon.