Moving on, last nights dish was a classic fish and chips that I make often. Basa baked, grilled in butter is actually tasty-er, but baked is a little healthier. Also simpler when I am baking diced potatoes. Little lemon pepper on the fish and seasoning salt on the tots. Really what I usually have for fish night.
To make this a little special I have concocted a failsafe Tartar sauce. I find Tartar sauce when bought is sketchy, never tasting the same and some brands have a weird flavour (probably came from Japan just like that Kikkoman soya sauce). Its really simple and all it comes down to is Dijon mustard. I prefer Frenchs. Mix about 60:40 Tartar to Mustard. You can experiment with your own ratio. Likewise you will likely do this all the time as I now do. Happy eating.
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