This classic British pub grub specialty of fried fish and French fries is just as tasty when TINY.
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INGREDIENTS:
Oil, for frying
2, 1-inch pieces fish
1/2 quail egg, whisked
1 tablespoon cornstarch
1 small potato, cut into fries
1 tablespoon mayonnaise
2 teaspoons pickle relish
Lemon, to garnish
STEPS:
1.) Heat oil. Dip fish in egg and coat with cornstarch.
2.) Fry for 3 minutes and remove from pan.
3.) Add fries to oil and cook 3-4 minutes.
4.) To make sauce: mix mayonnaise and relish.
5.) Serve sauce with fish. Garnish with lemon.
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