FOOD STATION A traditional European dish that continues to rule

Atried and tested dish, fish and chips is a hit with foodies. Here's the recipe.

Fish and chips


880 gm sole fish fillets

160 gm white bread crumbs

For marination:

4 eggs

250 gm refined flour

3 tbsp mustard paste

4 tbsp lemon juice

1 tsp paprika powder

Half tsp white pepper

Salt to taste

Refined oil for deep fry

For mixed salad:

40 gm cucumber (julienned)

40 gm tomato (julienned)

40 gm green capsicum (julienned)

70 gm iceberg lettuce (julienned)

4 tsp olive oil

Salt and pepper to taste

For tartar sauce:

20 gm gherkins chopped

10 gm cocktail onion chopped

1 boiled egg white chopped

120 gm mayonnaise

1 tsp mustard paste

Half tsp lemon juice

Salt and pepper to taste


4 cocktail gherkins

4 cocktail onions

4 stuffed green olives

4 lemon wedges

320 gm French fries


Wash and pat dry the fish fillets

To prepare fish marination: In a bowl, put egg, refined flour, mustard paste, lemon juice, paprika powder, white pepper and salt. Whisk it all well until smooth. Marinate the fish fillets in the above prepared batter and leave it for a while.

To prepare salad: In a bowl mix cucumber, tomato, green capsicum, iceberg lettuce, olive oil, salt and pepper and keep aside.

To prepare tartar sauce: In a bowl put gherkins, cocktail onions, egg white, mayonnaise, mustard paste, lemon juice, salt and pepper, mix well.

Crumb the marinated fish and deep fry in preheated deep fat fryer until golden brown. Arrange the fish in a serving plate with a gherkin, cocktail onion and stuffed green olive. Serve with green salad, tartar sauce, lemon wedge and French fries.


Executive Sous Chef-in-charge, Le Meridien, New Delhi