New Zealand · New Zealand

Smoky Paprika Kapiti Island Fish and Chips with Tartar Sauce

Name: Smoky Paprika Kapiti Island Fish and Chips with Tartar Sauce
Total time: 42 min
Yield: 4 servings
Cuisine: New Zealand
Ingredients: 4 cod fillets; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup milk; 2 cups vegetable oil; 4 potatoes; 1/4 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon chopped capers; 1 tablespoon chopped parsley; 1 teaspoon lemon juice; 1/2 tsp paprika; 1 tsp smoked paprika

Adds a deep, smoky flavor with a touch of heat.

42 minutes4 servings

Method

Sprinkle smoked paprika over the fish before frying.
Preheat oven to 200°C (400°F).
Mix flour, baking powder, and salt; add milk to make a batter.
Dip fish in batter and fry in hot oil until golden.
Boil and slice potatoes; fry until crispy. Prepare tartar sauce by mixing mayonnaise, mustard, capers, parsley, and lemon juice.
Cook fish to an internal temperature of 63°C (145°F) before serving.

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