A classic English specialty is tastier when tiny.
Tiny Fish and Chips
- 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
- Heat oil. Dip fish in egg and coat with cornstarch.
- Fry for 3 minutes and remove from pan.
- Add fries to oil and cook 3-4 minutes.
- To make sauce: mix mayonnaise and relish.
- Serve sauce with fish. Garnish with lemon.