WHAT’S FOR DINNER?
Jul 29, 2019
3 minutes
PHOTOGRAPHS JAN RAS RECIPES AND
PRODUCTION
HANNAH LEWRY
FOOD ASSISTANT
KATE FERREIRA
Crispy tempura hake with twice-fried home-made chips
eel 1 kg large potatoes, cut into thick chips and parboil until tender but not soft, 10–20 minutes. Drain and set aside to cool. Heat vegetable oil for frying. Pat the chips dry using kitchen paper. Test the oil’s temperature with one chip; it will start to sizzle and float when the oil is hot enough. Fry the chips in batches,
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