Fat Tuna

Recipes

Grey triggesfish Fish&Chips

by Chef Hugo Ferreira

Slice the sweet potato with a mandoline and wash it in different waters until no more starch comes out, dry it and put it aside. Then, start by roasting 1 garlic head for 45 minutes, remove the pulp and use it to make a mayo with 2 yolks, 1 tablespoon of lemon juice, salt and pepper, 150ml of sunflower oil and 20ml of extra virgin olive oil and set it aside.

To make the batter for the fish, add 3 tablespoons of flour, 30 ml of beer, 1 teaspoon of sodium bicarbonate and mix all the ingredients, rectifying the seasoning. To finish it, fry the sweet potato at 160º until it’s crispy and the fish at 180º.

Slice the sweet potato with a mandoline and wash it in different waters until no more starch comes out, dry it and put it aside. Then, start by roasting 1 garlic head for 45 minutes, remove the pulp and use it to make a mayo with 2 yolks, 1 tablespoon of lemon juice, salt and pepper, 150ml of sunflower oil and 20ml of extra virgin olive oil and set it aside.

To make the batter for the fish, add 3 tablespoons of flour, 30 ml of beer, 1 teaspoon of sodium bicarbonate and mix all the ingredients, rectifying the seasoning. To finish it, fry the sweet potato at 160º until it’s crispy and the fish at 180º.

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