Rich Table's addictive Sardine Chips are definitely one of the tastiest bites on the menu and no stranger to The Big Eat list. Now you can amaze your dinner party guests at home with the recipe below. It's easy and delicious. Bon appetit!
For the chips
Oil for frying
2 medium Russet potatoes
12 sardine fillets, halved lengthwise
For the dipping sauce
1 two-inch piece fresh horseradish root
1 cup crème fraîche
1 lemon, zested and juiced
1⁄2 bunch chives, chopped
Watercress or arugula, for garnish
1. In a large pot, heat the oil until it reads 350° on a thermometer.
2. Cut the potatoes in half. Slice the cut side of the potatoes using a mandoline so that the slices are slightly thicker than potato chips, about 1⁄8-inch thick.
3. Make two 1⁄2-inch-long incisions on each potato slice. Carefully thread the sardine fillets through the slits in the potato slices, and then lay them flat on a tray. In small batches, fry the sardine chips in hot oil for about 2 minutes.
4. Season the chips with salt and a squeeze of lemon juice.
5. Using a microplane or other fine grater, grate the horseradish into the crème fraîche and combine. Add the lemon zest and juice to the crème fraîche mixture.
6. Season with salt and pepper, mix well and let sit 1 hour before serving. Finish with chopped chives.
7. Serve chips with the dipping sauce and sprigs of watercress or arugula.
This post was originally published in March 2016